Persian Iranian Maahi Kabab Fish
Savor the exquisite flavors of Persian cuisine with this Maahi Kabab Fish recipe, a delightful fusion of aromatic spices and tender, flaky fish fillets. Marinated in a vibrant blend of saffron-infused water, grated onion, garlic, turmeric, paprika, and zesty lemon juice, the fish absorbs deep, rich flavors before being grilled to smoky perfection. This dish is as visually stunning as it is delicious, with golden-hued fillets garnished with fresh parsley and served with bright lemon wedges. Quick to prepare and naturally healthy, this Persian fish kabab is perfect for a weeknight dinner or a special occasion. Pair it with fragrant basmati rice, warm flatbread, or grilled vegetables for an authentic and satisfying meal. Whether you're a fan of salmon, cod, or sea bass, this recipe promises an unforgettable culinary experience steeped in Iranian tradition.
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Recipe Information
Ingredients
- 4 pieces (approximately 6-8 oz each) Fresh fish fillets (salmon, cod, or sea bass)
- 3 tablespoons Lemon juice
- 1 medium Onion (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon (loosely packed, steeped in 2 tablespoons hot water) Saffron threads
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse the fish fillets under cold water and pat them dry with a paper towel.
In a large mixing bowl, combine the lemon juice, grated onion, minced garlic, saffron water, ground turmeric, paprika, salt, black pepper, and olive oil. Whisk until well blended to create a marinade.
Place the fish fillets in the bowl and gently coat them with the marinade, ensuring they are evenly covered. Cover the bowl with plastic wrap and refrigerate for 1-2 hours (or overnight for more intense flavor).
Preheat an outdoor grill or grill pan over medium heat and grease the grates lightly with oil to prevent the fish from sticking.
Remove the fish from the marinade and place the fillets on the hot grill. Cook for 4-6 minutes on each side, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
Transfer the cooked fish to a serving platter and garnish with fresh parsley.
Serve hot with lemon wedges on the side, alongside rice or flatbread and grilled vegetables for a complete meal.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 24.2 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 105.2 mcg | 526% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4226 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
