green and herby masgouf


marinating the fish:

  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon olive oil
  • 1/4 cup + 2 tablespoons of the herb mix (see note)
  • 1/8 teaspoon salt (or to taste)
  • 10 to 12 ounces of white, lean fish fillets (about 1 big or 2 small fillets) *

topping and grilling the fish:

  • 1/2 cup large-diced tomatoes
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 3 tablespoons of the herb mix (to combine with the tomatoes) (see note)
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon salt
  • to garnish: 3 tablespoons of the herb mix (see note)


  1. Marinate the fish: Add the lemon juice, curry powder, olive oil, herb mix, and salt to a large ziplock bag, seal the bag and mix everything around by squeezing the bag a few times.
  2. Pat the fish dry with paper towels, and place it in the bag with the marinade. Squeeze the bag to evenly coat the fish in the marinade. Refrigerate for at least 30 minutes (or up to 4 hours ahead if you want to make it ahead).
  3. When you’re ready to cook the fish, preheat the grill. If you’re broiling, set the oven to broil 5 minutes before you’re ready to cook (all broilers work a little differently, so pre-heating times will vary).
  4. Take the fish from the marinade, do not pat it dry, and place it on a grill-safe tray (with a rim if you’re using the broiler).
  5. Grill the fish: Combine the diced tomatoes, lemon juice, curry powder, 3 tablespoons herb mix, olive oil, and salt.
  6. Top the fish with the tomato mixture, and grill (with the lid down) or broil until the fish is flaky. Cooking times vary, depending on how big your fish is and how hot your grill is, but you can count on at least 6 minutes.
  7. Garnish with more fresh herbs.


Herb mixture:
1/4 cup minced parsley
1/4 cup cilantro
1/4 cup green onion

* catfish is pictured, but you could use tilapia, cod, carp, branzino, or any other similar fish.