marinated fish

MASGOUF: IRAQI TAMARIND AND TURMERIC MARINATED FISH

olive oil

turmeric powder

tamarind paste,

fenugreek (optional)

black pepper

sea salt

tomato paste

cherry tomatoes, halved

onions,

garlic cloves,

ginger,

fresh parsley, chopped finely

curry powder

fenugreek leaves (optional, but highly recommended)

lemon

If not already butterflied, take your whole fish and cut it lengthwise down the belly. Keep the back intact, and spread both parts of the fish open to create one flat, connected piece. (Alternatively, you can ask your fishmonger to pre-butterfly the fish for you)

Place the fish into an oven-safe baking dish (cast iron works best), and set aside for the time being

Next, take a small bowl and mix together your olive oil, dissolved tamarind paste, turmeric powder, salt and pepper. Mix well until you have a marinade with a smooth, even consistency to it

Spoon or brush your marinade over the outside of your fish, then open the fish to lay flat and generously marinade the inside

Cover the fish and let sit in the fridge for 30 minutes while you tend to the tomato topping

Take a medium-sized pot over medium-high heat with a healthy dollop of olive oil

Start by adding in your minced garlic and onions, and cook for 1-2 minutes as it starts to sweat and become translucent

Next, add in your tomato paste and cherry tomatoes, and cook together for another 1-2 minutes

Follow this by adding in your turmeric, ginger, curry powder, dried parsley leaves and black pepper and mix well. Once well mixed, cook everything for another 6-7 minutes over a medium heat as the tomatoes begin to soften

Turn off the heat at this point and add in your lemon juice. Stir the lemon juice in well into the sauce and then let your sauce sit until your fish is finished baking

By now, your fish will have marinated well and will be ready for the &#8220;makeshift masgouf&#8221; cooking. Start by preheating your oven to 450 degrees Fahrenheit

Sprinkle a little extra sea salt (for good luck) over your butterflied marinated fish, and place it in the oven for 35 minutes

After 35 minutes, take your fish out ever so briefly. Hopefully it appears flaky, at which point you can drizzle some of the tomato curry sauce on top of fish

Turn on the broiler and broil the fish for another 2 minutes, then you&#8217;re done. Alternatively, you could also bake it for another 5 minutes at the same heat

Marinated in a very slightly sweet/savory miso sauce, this miso-lemon baked steelhead trout (or salmon works too!) is succulent and tender. The recipe has only 5 ingredients, all naturally gluten-free. The baked steelhead's sweetness balances the tangy flavors of the miso, vinegar, and lemon.

Miso-Lemon Baked Steelhead Trout

brown sugar or coconut sugar

rice vinegar

mirin (or 1 more tablespoon rice vinegar)

lemon (to squeeze over the fish)

Place the steelhead fillets, skin side down, onto parchment paper on a rimmed baking sheet.

Mix the miso, brown sugar, vinegar and mirin together in a small bowl.

Spread evenly over the fillets (I use a flexible spatula).

Let marinate at least ½ hour and as long as 8 hours. If you marinate for the shorter time, leave the fish at room temperature. If you marinate for longer than 30 minutes, you will need to refrigerate the fish, but remove it from the refrigerator about 30 minutes before baking so that it comes to room temperature.

Top 2 marinated fish recipes from across the web

The most viewed marinated fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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MASGOUF: IRAQI TAMARIND AND TURMERI...

Miso-Lemon Baked Steelhead Trout

Top 2 marinated fish recipes from across the web

The most viewed marinated fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

MASGOUF: IRAQI TAMARIND AND TURMERI...

Miso-Lemon Baked Steelhead Trout

The most viewed marinated fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine