Maahi Kabab - Saffron and Pomegranate Barbecued Seabass
Prepare to embark on a culinary journey to the enchanting coasts of Northern Iran, where the provinces of Gilan and Mazandaran boast a treasure trove of fish grilling recipes. Here, the locals masterfully blend pomegranate molasses, nuts, bitter orange molasses, and a medley of regional herbs to create mouth-watering dishes. Inspired by this rich tradition, I’ve crafted a recipe for Mahi Kabab (Barbecued Seabass) that is both simple and utterly delicious.
This delightful dish captures the essence of Persian coastal cuisine while keeping the process quick and enjoyable. Perfect for a gathering with your loved ones, this Mahi Kabab promises a healthy and tasty meal that brings a touch of Northern Iran to your table. So, fire up the grill, and let’s dive into this flavourful adventure together!
Serve this mouthwatering Kabab with Persian Saffron Rice.
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Equipment
BBQ grill
Lumbwood charcoal
BBQ griller basket
Food brush
Time
Prep: 15 min
Cool and rest: 1 to 2 h
Cook: 12 to 16 min
Total: Approx. 1 h 27 min to 2 h 31 min
Ingredients (4 servings)
2 whole seabass (each about 700g, total 1.4kg), cleaned and butterflied
3 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
4 cloves garlic, grated
2 tbsp pomegranate molasses
1/4 tsp saffron, dissolved in 1 ice cube
Salt to taste
Black pepper: to taste
2/3 tsp turmeric
3 tbsp fresh parsley, chopped
Method
Prepare the Marinade:
In a small bowl, dissolve the saffron on an ice cube and let it steep for a few minutes.
In a larger bowl, combine the fresh lemon juice, olive oil, grated garlic, saffron water, salt, black pepper, turmeric, and pomegranate molasses. Mix well to create the marinade.
Marinate the Seabass:
Rinse the seabass thoroughly under cold water and pat dry with paper towels.
Make a few diagonal slashes on both sides of each seabass using a sharp knife to help the marinade penetrate the fish.
Place the seabass in a large dish or resealable plastic bag.
Pour the marinade over the fish, ensuring the exterior and the slashes are well coated. Massage the marinade into the fish gently.
Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 1 hour, preferably up to 2 hours, to allow the flavors to meld.
Prepare the Grill:
Preheat your grill to medium-high heat. Using a charcoal grill, ensure the coals are white-hot and spread evenly.
Lightly oil the grill grates to prevent the fish from sticking.
Grill the Seabass:
Remove the seabass from the marinade, allowing any excess to drip off.
Place the seabass on the preheated grill.
Grill each side for about 6-8 minutes, depending on the thickness of the fish, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
Garnish and Serve:
Transfer the grilled seabass to a serving platter.
Sprinkle the chopped fresh parsley over the top for a burst of color and flavor.
Serve immediately with your choice of side dishes, such as a Persian-inspired jacket potato salad or a fresh green salad.
I’d love to see your Mahi Kabab! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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