This estrogen kebab saffron recipe is actually a sturgeon fish kebab. “Estrogen fish” is a legacy English mistranslation of sturgeon in the original article; the dish is firm fish marinated with saffron, lemon, ginger, garlic and vegetables, then grilled.
If you arrived through the phrases “saffron estrogen” or “estrogen fish,” there is no hormone ingredient in the recipe. The intended fish is sturgeon.
Ingredients
- 300 g skinless sturgeon fillet
- 1 small onion, cut into wedges
- 1 tablespoon hot saffron infusion
- 1 teaspoon olive oil
- 1 teaspoon freshly grated ginger
- 1 teaspoon garlic powder
- Juice of 1 lemon
- 1 small green bell pepper, cut into squares
- 1 small celery stalk, cut into short pieces
- Several fresh dill leaves, chopped
- 1 teaspoon soy sauce
- Salt and black pepper, to taste
You will also need metal skewers or wooden skewers soaked in water for 30 minutes. Sturgeon is naturally firm, but the pieces still cook more evenly when they are similar in size.
Cut the fish and vegetables
Pat the fish dry and check carefully for skin, cartilage or bones. Cut it into 3 cm cubes. Make the onion, pepper and celery pieces slightly smaller than the fish so they soften in the same time.
If you are using frozen sturgeon, thaw it fully in the refrigerator and blot away surface moisture before cutting. A wet fillet dilutes the marinade and steams on the grill instead of browning.
Make the saffron marinade
In a non-reactive bowl, combine the saffron infusion, olive oil, grated ginger, garlic powder, lemon juice, soy sauce, dill and black pepper. Add the fish, onion, green pepper and celery and turn gently until coated.
Cover and refrigerate for 2 hours. Do not leave the fish in the lemon mixture all day; prolonged acid contact can make the outside chalky before it reaches the grill. If you need an even infusion, our guide to brewing saffron explains the method.
Taste the soy sauce before adding salt to the bowl. A small pinch may be enough.
Build the sturgeon kebabs
Lift the fish and vegetables from the marinade and let the excess drip away. Thread the skewers loosely, alternating fish with onion, pepper and celery. Leave a small gap between the pieces so heat can reach the sides.
Discard the raw marinade. If you want extra saffron for serving, prepare a fresh spoonful rather than reusing liquid that held raw fish.
Grill over moderate heat
Preheat a grill or ridged grill pan to medium-high and brush the surface lightly with oil. Lay the skewers across the heat and cook for 6 to 10 minutes in total, turning every 2 minutes. Exact timing depends on the cube size and grill.
The outside should take on light golden marks while the centre remains moist. Sturgeon can become dry if it stays over strong heat after it is done, so use a thermometer or check one centre piece rather than judging by colour alone.
The current official endpoint for fish is 63°C (145°F), or flesh that is opaque and separates readily with a fork. See the safe minimum temperature chart for the full guidance.
Serve the saffron sturgeon kebab
Rest the skewers for 2 minutes and finish them with a few fresh dill leaves. Serve with steamed vegetables, lightly salted vegetables, saffron rice or a crisp salad. Bring fresh lemon wedges to the table rather than pouring more juice over every skewer.
If sturgeon is unavailable
Use another firm, thick white fish that can hold its shape on a skewer. Keep the pieces the same size and still rely on the fish endpoint, because a substitute may cook faster than sturgeon.
What prevents dry or broken kebabs?
- Dry the fish before marinating and cut even 3 cm cubes.
- Limit the lemon marinade to 2 hours.
- Leave small gaps between pieces on the skewer.
- Grill over moderate heat and turn with tongs.
- Remove the kebabs as soon as the centre reaches the safe endpoint.
This recipe contains fish and soy. Standard soy sauce can also contain wheat, so check the label if gluten is a concern.
