Kebab Harbor Fish Saffron Recipe is the page’s original English name for mahi kebab-e Bandari, a southern Iranian grilled fish. Firm fillet pieces are marinated with lemon, onion juice and saffron, then cooked over charcoal until lightly charred and just flaky.
Bandari Saffron Fish Kebab
A firm fish such as kingfish, tuna, swordfish or another locally available grilling fillet will stay on the skewer more reliably than a delicate white fish. Cut the pieces evenly, dry them well and handle them as little as possible once marinated.
Preparation: 15 minutes
Marinating: 1 hour
Grilling: about 8–12 minutes
Serves: 4
Ingredients
- 1 kg firm boneless fish fillet, cut into even pieces
- 1/4 cup neutral cooking oil
- 6 tablespoons fresh lemon juice
- 6 tablespoons onion juice
- 4 tablespoons strong brewed saffron
- Salt and ground red pepper, to taste
A concentrated infusion gives the fish colour and fragrance without diluting the marinade. Our guide to brewing saffron explains how to prepare it.
Make the Saffron Marinade
Whisk the oil, lemon juice, onion juice and brewed saffron in a non-reactive bowl. Season with salt and red pepper.
Pat the fish completely dry before adding it. Turn the pieces gently until every surface is coated, cover the bowl and refrigerate for 1 hour. Do not leave fish in the acidic marinade at room temperature.
Prepare the Skewers and Grill
Heat a charcoal or gas grill to medium-high and clean the grate. Oil it lightly. If using bamboo skewers, soak them in water first; flat metal skewers hold the fish more securely.
Lift the pieces from the marinade and let the excess drip away. Thread them with a little space between each one. Discard the used marinade rather than serving it as a sauce.
Grill the Fish Kebab
Set the skewers over steady heat. Leave the first side undisturbed until the surface releases easily, then turn with support from a wide spatula if needed. Cook the second side until it is golden and the centre is opaque and begins to flake.
The safe minimum for fish is 63°C/145°F according to the US food-safety temperature chart. Check the thickest piece and take the skewers off promptly so the lean fillet does not dry out.
Alternative Method for Delicate Fish
For fillets that are likely to break on a skewer, place the pieces in an oiled grill basket or on a perforated sheet of foil. For the original alternate seasoning, omit the saffron and onion juice and use turmeric, red pepper and garlic powder with the oil and lemon instead.
Grill without trying to lift the fish too early. Brush it with a little melted butter during the final few seconds, then serve it directly from the basket or foil-lined platter if moving individual pieces would make them crumble.
Serve Straight from the Grill
Serve Bandari fish kebab with lemon wedges, grilled tomato and plain rice or flatbread. The fish is at its best immediately, while the edges are browned and the centre is still moist.
