👨‍🍳 조리법

1. 1

   Prepare the fish: Rinse the fish thoroughly inside and out and pat dry. Make deep slashes on the flesh side of the fish to allow marinade to penetrate. Spread the fish open, skin-side down, and secure it with skewers or wooden pegs to maintain its shape for grilling.

   💡 전문가 팁: Ensure the fish is cleaned properly, removing all scales and innards.
2. 2

   Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, salt, and pepper. If using, add the diluted tamarind paste. Rub this marinade all over the fish, ensuring it gets into the slashes and cavity.

3. 3

   Marinate the fish: Let the fish marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator. If refrigerating, bring it back to room temperature before grilling.

4. 4

   Prepare the grill: Set up a grill for indirect heat. Traditionally, Masgouf is grilled vertically against a clay or brick structure, or using a special metal frame. If using a standard grill, you can place the fish on a grill basket or directly on the grates, ensuring it's positioned to cook evenly.

   💡 전문가 팁: The ideal heat is medium-low, allowing the fish to cook through without burning.
5. 5

   Grill the fish: Place the fish on the prepared grill. Cook for approximately 45 minutes to 1 hour per side, or until the flesh is opaque and flakes easily with a fork. The skin should be crispy and slightly charred. Baste occasionally with any remaining marinade or olive oil.

   💡 전문가 팁: Rotate the fish periodically for even cooking. Monitor for flare-ups.
6. 6

   Prepare accompaniments: While the fish is grilling, arrange sliced onions and tomatoes around the fish or grill them alongside. These can be lightly seasoned.

7. 7

   Serve: Once cooked, carefully remove the fish from the grill. Garnish generously with fresh chopped parsley and cilantro. Serve immediately with the grilled vegetables, Iraqi bread (like Khubz), and perhaps a side of rice or a simple salad.