Lari RoblingFish Inspired by Masgouf
Have you ever gone on vacation and a tasted a dish or wine that is a stellar experience, but once home it is clear you can't duplicate that memory? Finding whole carp and suspending it over a wood fire may put Jill's masgouf into that category. Still, the idea of grilling fish with tamarind and spices is a delicious one. With a few adaptions, while we won't have the authentic dish, we'll have version that gives us insight into the tastes and flavors of the region.
Blend marinade ingredients together.
Thoroughly coat fish with marinade and allow to rest for 30 minutes.
A non-stick grill basket is ideal, otherwise make sure your grill is well oiled. Place fish over medium heat on a gas grill or white coals and cook until bottom side of fish is slightly brown. Turn and continue cooking until the fish is slightly firm to the touch. Timing depends on thickness of fish and temperature of grill. Alternatively, you can broil the fish indoors.
Garnish with lemon wedges and tomato. Serves 4
Shopping tip
If you want to try a whole fish, Asian stores often have whole carp, but catfish or whole porgy would be a reasonable alternative. Butterfly it whole and cover with tamarind mixture and grill over medium heat. Let us know if you come up with a way to hang the fish over a fire or charcoal. It could be the next beer can chicken is masgouf!
Ingredients
Directions
Blend marinade ingredients together.
Thoroughly coat fish with marinade and allow to rest for 30 minutes.
A non-stick grill basket is ideal, otherwise make sure your grill is well oiled. Place fish over medium heat on a gas grill or white coals and cook until bottom side of fish is slightly brown. Turn and continue cooking until the fish is slightly firm to the touch. Timing depends on thickness of fish and temperature of grill. Alternatively, you can broil the fish indoors.
Garnish with lemon wedges and tomato. Serves 4
Shopping tip
If you want to try a whole fish, Asian stores often have whole carp, but catfish or whole porgy would be a reasonable alternative. Butterfly it whole and cover with tamarind mixture and grill over medium heat. Let us know if you come up with a way to hang the fish over a fire or charcoal. It could be the next beer can chicken is masgouf!