Persian · Keto
Mahi Kabab
Saffron and turmeric grilled fish from southern Iran, finished with lemon and olive oil. A coastal Persian classic that is naturally keto.
Halal-friendly Easy
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
2g Net carbs
36g Protein
18g Fat
320 Calories
Per serving
Ingredients
- 700 g white fish fillets (sea bass, cod, or halibut)
- 0.5 tsp saffron threads
- 2 tbsp warm water (to bloom saffron)
- 1 tsp ground turmeric
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 3 pieces garlic cloves (minced)
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 4 pieces lemon wedges (to serve)
Method
- Grind the saffron threads with a small pinch of the salt in a mortar, then steep in the 2 tbsp of warm water for 10 minutes until the liquid is brilliant orange.
- Whisk the saffron water, turmeric, olive oil, lemon juice, minced garlic, salt, and pepper in a shallow dish to make the marinade.
- Cut the fish fillets into 5 cm pieces, lay them in the marinade, and turn each piece so every surface is evenly coated yellow.
- Cover and chill the fish for 25 minutes only — any longer and the lemon juice will start to cure the flesh and turn it mealy.
- Heat a grill pan or outdoor grill to medium-high (about 200°C) and brush the grates with a little oil so the delicate fish releases cleanly.
- Lay the fish pieces onto the hot grill and cook undisturbed for 3 to 4 minutes until grill marks appear and the underside is opaque.
- Flip each piece carefully with a fish spatula and cook the second side for another 3 minutes until the centre flakes when pressed.
- Transfer the fish to a warm platter, drizzle with any remaining marinade that did not touch raw fish, and serve immediately with the lemon wedges.
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