Grilled Cod with Onion, Tomato, and Tamarind

Name: Grilled Cod with Onion, Tomato, and Tamarind
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 large boneless cod filet (about 20 ounces or 600 g); 1 large white onion; 1 large tomato; 2 - 3 tamarind pods; extra virgin olive oil; salt & pepper, to taste

Main DishMiddle Eastern

Jul 25

Written By One Creative Cook

This foolproof Middle Eastern grilling technique ensures perfectly cooked fish that never sticks to the grates. Ideal for your next summer BBQ!

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Grilled Cod with Onion, Tomato, and Tamarind Recipe

Masgouf: The Traditional Iraqi Fish Grilling Technique

This centuries-old Iraqi method of grilling fish results in the most delicious, smoky, and tender fish, making it the country's beloved national dish. As an Iraqi-Canadian, this dish holds a very special place in my heart.

What exactly is Masgouf?

Preparation - Freshwater fish, similar to carp, is butterflied and marinated in olive oil, lemon juice, garlic, tamarind, and spices like turmeric, coriander, sumac, cumin, and paprika. It's left to marinate for several hours or overnight to let the flavors infuse.
Cooking - Traditionally, the fish is slow-cooked by a fire using apricot tree wood for a smoky flavor. It's placed in a special grill basket or skewered to stay flat, then propped up by the fire to cook indirectly for 1-3 hours. Once cooked, the skin side is finished directly on the coals to crisp it up.
Serving - The fish is removed from the grill basket or skewers and served hot with typical side dishes like rice, grilled tomato, fresh herbs, raw onion with sumac, Iraqi salads, mango chutney, lemon wedges, and flatbread.
Variations - Popular variations in Iraqi households include topping the fish with large slices of tomato and onion or a tomato-based “salsa” before grilling on a barbecue or roasting in the oven.

My Version

This grilled cod recipe draws inspiration from the Iraqi flavors of masgouf, using sliced onions, tomatoes, and tamarind as a topping. Grilling the fish in a basket helps keep everything together and ensures it won’t stick to the grates.

I served mine with traditional sides of flatbread, pickles, fresh herbs, chopped salad, and limes. Then we made mini pita sandwiches stuffed with some of the fish and a little of each side - it’s such a fun way to eat!

So give this recipe a try at your next summer barbecue for a little taste of Iraq at home.

Grilled cod with tomato, onion, tamarind, and parsley on a plate

What you’ll need

Ingredients

For the fish:

1 large boneless cod filet (about 20 ounces or 600 g)
1 large white onion
1 large tomato
2 - 3 tamarind pods
extra virgin olive oil
salt & pepper, to taste

Optional accompaniments for serving:

fresh parsley, large stems removed plus some chopped for garnish
green onions, cut in half lengthwise and into 3-inch pieces
lemon or lime wedges
pita bread
mixed pickles
Middle Eastern chopped salad

Equipment

Fish grilling basket & barbecue grill (see substitutions for oven method)
Knife & cutting board
Small pot, sieve, and bowl (to process the tamarind)

Makes: 2 portions

Prep: 60 min Cook: 20 min

How to make it

Step 1

Prep the tamarind paste.

Remove the outer shell and any strings from the tamarind pods. Cover them with water and simmer for 30 minutes to soften. Let it cool.

Once it's cool enough to handle, remove the seeds and press the tamarind pulp through a sieve. Discard any remnants left in the strainer.

Stir the tamarind paste, adding water until it reaches the consistency of applesauce. This makes it easier to spread.

Peeled tamarind pod in a pot covered with water

Peeled tamarind pods simmering in water in a small pot

Tamarind pulp being pressed through a sieve

Tamarind paste is the consistency of applesauce in a bowl being stirred by a spoon

Step 2

Prep the fish and topping.

Slice onion and tomato into ¼“ rings then season with olive oil, salt, and pepper, and spread the tamarind paste on top.

Season the cod with olive oil, salt, and pepper and place it in the grill basket.

Seasoned tomato and onion slices on a tray

Step 3

Grill the fish.

Preheat a gas or charcoal grill to 450°F. Grill the fish in the grill basket flesh-side down for a couple of minutes to cook slightly and pick up some color.

Flip the fish and carefully open the grill basket to add the sliced tomato and onion on top. Close the grill basket and flip it back to grill the tomato and onion.

Continue cooking on high heat until the onion and tomato are well charred and softened. Then flip the basket again to finish cooking the other side of the fish.

Check if the fish is cooked through before removing it from the grill - this should take no longer than 15 - 20 minutes depending on thickness.

See my tips for more details on knowing when fish is cooked through.

Top view of fish grilling in a grill basket on a charcoal barbecue

Side view of fish grilling in a grill basket on a charcoal barbecue

Opened grill basket with top side of the fish slightly cooked with some char

Sliced tomato, onion, and tamarind paste placed on top of fish in a grill basket

Fish with tomato, onion, and tamarind in a grill basket cooking top side down

Fish with tomato, onion, and tamarind in a grill basket cooking bottom side down

Step 4

Serve.

Carefully remove the fish from the grill basket, using tongs or a fork to loosen any bits of tomato, onion, or fish first. Garnish with chopped parsley.

Serve with warmed pitas, Middle Eastern chopped salad, mixed pickles, fresh parsley, green onion, and lime or lemon wedges family style.

Tear pieces of pita and stuff them with a little fish and some of each accompaniment, making perfect little bites. Mix and match whatever you like and have fun!

Loosening tomato and onion from the grill basket with tongs

A table with Middle Eastern-style grilled cod and accompaniments

Closeup of middle eastern grilled cod on a plate

My tips

How can you tell when grilled fish is done? The easiest way to tell is by checking the inside. It's done when it’s hot, opaque, and flakes easily with a fork. It will also feel firm to the touch.
Choose the right fish - when choosing cod, try to avoid blue, rock, or Alaskan black cod as they don’t hold up as well on the grill. Atlantic or Pacific cod are best for grilling. Sea bass, snapper, and halibut are other great choices for grilling because of their firm texture and ability to hold up well on the grill. If you prefer pink fish, salmon, arctic char, or trout also work great.
Prevent sticking - make sure the grill basket is clean, and the fish and toppings are well-oiled. You can even oil the grill basket a little just to ensure nothing sticks.
Pair it with a complementary side - Middle Eastern sides like a chopped cucumber and tomato salad, tabbouleh, hummus, rice, or pita bread all go along nicely. Other sides like grilled vegetables, roasted potatoes, or sauteed greens work well too.

Substitutions

Oven method - season the fish, onion, and tomato as in steps 1 and 2. Place the fish on a tray and broil at 450°F for 5 minutes to slightly cook and pick up some color. Then, place the sliced onion and tomato on top and continue broiling until they have browned and softened a little. Finally, turn down the oven to 350°F and continue cooking until the fish is cooked through.
Topping - if baking in the oven try topping the fish with a tomato salsa such as my pico de gallo for a different flavor and texture. If grilling, try adding some bell pepper or lemon slices.
Tamarind - substitute with another sweet & sour ingredient like pomegranate molasses, plum sauce, or balsamic vinegar mixed with a little honey or maple syrup.
Spice it up - in addition to salt & pepper, play around with other seasonings such as sumac, turmeric, cumin, coriander, chili flakes, or paprika.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.
I don’t recommend freezing cooked fish.

Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein

That’s it, enjoy!

Grilling fish can seem a bit intimidating, but with this grill basket method, it’s a breeze. Plus, this meal is so much fun to eat with all the accompaniments and a great change from the usual weeknight dinners.

Make it even more special by setting up a mezze platter with hummus, baba ghanoush, zhoug sauce, stuffed grape leaves, and olives for a full Middle Eastern-inspired feast!

Grilled cod with tomato, onion, and tamarind on a plate

Summary

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