Masgouf Fish (Grilled Carp Fish on Charcoal)

[emilie]

Serves: Six

Ingredients:

Three kilograms (Two fish) of Carp or Chub fish (river fish).
Three tablespoons of olive or cooking oil.
One tablespoon of salt (or as desired).
Ground spices, one teaspoon of each of the following: (cumin, coriander, ginger, black pepper).
Three tablespoons of lemon juice.

Method:

Clean the fish, remove the fins, make an open cut in each fish’s back (if the fish is frozen, this cut should be done before freezing), and then remove the gills and viscera.
Wash the fish well and sieve.
Put the fish in a bowl, add the spices, lemon juice, and salt, mix, cover the bowl, and put in the refrigerator for 1/2 an hour.
Smear the grill with oil to prevent sticking, put the fish on the grill to grill it on coal. Keep a distance not less than 10 cm between the fish and coal. Turn it on both sides until it is well done.
Using flat cooking spoons gently lift the fish from the grill and put in a serving dish.
Garnish the fish dish with chopped parsley, tomato slices, and grilled onions and garlic (as desired).

[sarmad]

sooo this is the famous iraqi masgouf....looks soo juicy and elite

[shama]

the fish look weird but tasty indeed

[brown.j]

This is the best grilled fish. Thank you.