Dairy-Free Masgouf
Experience the rich, smoky flavors of Iraq with this Dairy-Free Masgouf recipe—a stunning rendition of the traditional grilled fish dish that's perfect for seafood lovers seeking a healthier twist. Using whole carp or sea bass, this recipe highlights a vibrant marinade made from olive oil, lemon juice, and aromatic spices like turmeric, cumin, coriander, and paprika, ensuring every bite is bursting with bold flavor. Grilled to perfection and paired with lightly charred tomatoes and onions, this dish captures the essence of Middle Eastern cuisine while remaining completely dairy-free. Finished with a fresh garnish of dill and parsley, this masgouf makes an elegant and wholesome centerpiece for your table, ideal for family gatherings or special occasions. Embrace the authentic taste of Iraqi cuisine with this simple yet impressive recipe!
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Recipe Information
Ingredients
- 2 kg Whole Carp (or Sea Bass)
- 60 ml Olive Oil
- 120 ml Lemon Juice
- 4 units Garlic Cloves, minced
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander Powder
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 2 units Tomatoes, sliced
- 1 unit Onion, sliced
- 3 tbsp Fresh Dill, chopped
- 3 tbsp Fresh Parsley, chopped
Instructions
Clean the fish thoroughly, removing scales and innards if necessary. Pat dry with a paper towel.
In a small bowl, mix the olive oil, lemon juice, minced garlic, turmeric, cumin, coriander, paprika, salt, and black pepper to create a marinade.
Make diagonal slashes on the fish sides, about 1 inch apart, so the marinade can permeate the flesh. Place fish on a large, flat surface.
Evenly coat the fish with marinade, ensuring it gets inside the slashes and the cavity. Cover and let rest for at least 20 minutes to absorb flavors.
Preheat your grill to medium-high heat, around 375°F (190°C). Ensure the grill grates are clean and lightly oiled.
Place the fish on the grill, skin-side down. Cover and grill the fish for approximately 30-40 minutes, until the flesh is opaque and flakes easily with a fork. Turn the fish midway for even cooking.
In the last 10 minutes of grilling, carefully place the sliced tomatoes and onions around the fish on the grill. This will lightly char them.
Remove the fish and grilled vegetables from the grill. Let the fish rest for 5 minutes before serving.
Garnish with freshly chopped dill and parsley before serving. Serve the masgouf with grilled vegetables on the side, along with lemon wedges.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 5802 mg | 252% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 16.3 g | ||
| Protein | 363.2 g | 726% | |
| Vitamin D | 50.0 mcg | 250% | |
| Calcium | 1182 mg | 91% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7349 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
