Fish Kabab with Dried Lime + Coriander

Name: Fish Kabab with Dried Lime + Coriander (Kabab-e Mahi Bushehri)
Prep time: 4 h 20 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 2 tablespoons lime juice; 2 lb/900 g fish fillets, (swordfish, tuna or salmon), skins and bones removed, then cut into 2 in/5 cm cubes; ¼ cup/60 ml sour orange juice or combination of orange & lime juice; ¼ teaspoon fine sea salt; ¼ cup/60 ml oil; 1½ teaspoons fine sea salt; ½ teaspoon freshly ground pepper; 1 green serrano pepper, stems removed, or 1 teaspoon red pepper flakes; 1 teaspoon turmeric; 1 tablespoon coriander seeds; 2 tablespoons oil or butter, heated; 1 medium onion, peeled and quartered; ¼ cup/20 g chopped fresh cilantro; 1 tablespoons ground hearts of dried Persian limes; 1 cup/85 g roughly chopped fresh cilantro; 12 wooden skewers, soaked in water for 2 hours; 6 cloves garlic, peeled

Kabab-e Mahi Bushehri

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
4 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

fish

2 lb/900 g fish fillets, (swordfish, tuna or salmon), skins and bones removed, then cut into

Asia
Iran
Fish course
Pescatarian
Gluten-free

Method

For the fish and marinade: Place the fish in a non-reactive container. Place all the ingredients for the marinade in a food processor and pulse until you have a coarsely chopped paste. Add it to the fish, toss well, cover, and allow to marinate for 2 to 4 hours in the fridge.
To prepare the grill or broiler: Start a bed of charcoal 30 minutes before