Masgouf

🛒 Ingredients

• Carp fillet (skin on) 250 g · 400 kcal
• Olive oil 20 g · 180 kcal
• Tamarind paste 15 g · 37 kcal
• Lemon 30 g · 9 kcal
• Red onion 40 g · 16 kcal
• Tomato 100 g · 18 kcal
• Fresh parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Scale and clean the carp, then butterfly it by cutting along the backbone without separating the two halves, opening it flat like a book.
2. Season the fish generously with salt, then brush all over with olive oil and tamarind paste (or tomato paste for a variation).
3. Secure the butterflied fish upright on a specialized Masgouf grill rack, traditionally positioned around an open fire, or on a large grill over indirect medium heat.
4. Slow-grill the fish for 1.5 to 2 hours, basting occasionally with any remaining olive oil and tamarind mixture, until the flesh is tender and flaky and the skin is crispy.
5. Serve the Masgouf immediately, garnished with fresh lemon wedges, sliced red onion, and chopped tomatoes.