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Fish, Maghreb and Middle East

Grilled masgouf fish with rice

Masgouf is a whole fish split open, marinated in turmeric and tamarind, then grilled and served with rice and roasted vegetables. For 4 people, it takes 70 minutes, medium difficulty, and €4.50 per person. The key is grilling flesh side first, so it browns without tearing when flipped.

A fish split open like a book, marinated in turmeric and tamarind, then grilled, that's Iraqi masgouf, served with rice, onions, and tomatoes.

Grilled masgouf fish with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€4.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Masgouf is an Iraqi dish built around one simple move, splitting the fish open like a book so it lies flat and cooks fast under the broiler. Turmeric turns the flesh a deep yellow, while tamarind adds a rounded tang that cuts through the richness of the bream. Onions and tomatoes grilled alongside soak up all the juices that drip during cooking.

This is a Sunday or summer evening dish, for when you have time to marinate the fish and watch the grill closely. Kids generally like the tender flesh and fragrant rice, especially if you pick out the bones at the table. Plan for a bit of coordination, since the vegetables grill at the same time as the fish.

The ingredients

4 people

Fish counter

  • Gray sea bream (about 700 g each), butterflied 2

Pantry

  • Tamarind paste or lemon juice 2 tbsp
  • Turmericoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Basmati riceoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Onions 3
  • Tomatoes 4
  • Lemon 1

Allergens Fish

The step by step recipe

  1. Mix the tamarind paste, turmeric, crushed garlic, paprika, oil, and salt, then brush the opened fish with this marinade.

    If you don't have tamarind, mix the juice of one lemon with a spoon of brown sugar for the same sweet tang.

  2. Let it marinate in the fridge. 30 min

    Don't go over an hour, the acidity starts to cook the flesh.

  3. Cook the basmati rice in salted water, then drain it. 12 min

    Rinse the rice before cooking it, it'll turn out fluffier.

  4. Grill the fish under the oven broiler or on the barbecue flesh side first, then flip it skin side down. 25 min

    The flesh should be well browned and pull away from the bone without resistance.

  5. Grill the onions and tomatoes, halved, and serve them with the fish, rice, and lemon.

    Place the vegetables on the grill at the same time as the fish, they soak up the juices.

Our tips to get it right

  • Ask your fishmonger to butterfly the bream for you, that way you avoid damaging the flesh with a knife not used to the cut.
  • If your oven broiler isn't powerful enough, finish cooking a few minutes close to the heating element to properly brown the skin.
  • Keep the rice warm and covered while the fish grills, it absorbs a bit of steam and stays moist by the time you serve.

The variations

  • Swap the bream for whole sea bass or mackerel, adjusting the grilling time to the thickness of the fish.
  • For a fish free version, grill eggplant slices marinated in the same turmeric and tamarind mix, then serve with the rice and vegetables.
  • To save time, marinate the fish for just 15 minutes and cook it straight in a skillet, flesh side first, then skin side.

What to serve it with

  • Fresh lemon wedges to squeeze
  • Cucumber and mint salad
  • Flatbread to soak up the juices

Storage

The fish and rice keep for 2 days in the fridge in a sealed container, stored separately. Reheat the fish gently in the oven at 150 degrees so it doesn't dry out, and the rice in a skillet with a splash of water. Freezing isn't recommended, grilled fish loses its texture once thawed.

Questions about this dish

Can I make the marinade ahead of time?

Yes, you can mix the marinade the day before and keep it in a sealed jar in the fridge. Brush it onto the fish right before marinating, no more than an hour before cooking.

How do I know when the fish is done?

The flesh should pull away easily from the center bone and no longer look translucent at the core. If it still resists a fork, grill it a few more minutes.

Can I replace the tamarind with something else?

Yes, a mix of lemon juice and a spoon of brown sugar gives a similar sweet tang. The flavor will be slightly less deep but still close.

Do I need to remove the bones before serving it to kids?

The butterflied fish makes it easy to lift out the bones after cooking, just gently lift the fillet. Double check the flesh carefully before serving it to young children.

How long does it take to make a grilled masgouf fish with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a grilled masgouf fish with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled masgouf fish with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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