Fish Kabab with Bitter Orange

Name: Fish Kabab with Bitter Orange (Kabab-e mahi ba narenj)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 4 thick fillets of swordfish or salmon, skin removed and cut into 2-inch/5cm cubes; 4 thick fillets of swordfish or salmon, skin removed and cut into 2-inch/5cm cubes; ½ cup (120 ml) oil or (110 g) butter; ½ cup (120 ml) oil or (110 g) butter; 5 cloves garlic, peeled and crushed; 2 onions, peeled and grated; 1 teaspoon grape molasses or honey; 1 cup (240 ml) bitter orange juice or pomegranate juice or verjuice; 1 cup (240 ml) bitter orange juice or pomegranate juice or verjuice; 1 cup (240 ml) bitter orange juice or pomegranate juice or verjuice; 1 teaspoon grape molasses or honey; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 teaspoon ground golpar*

Kabab-e mahi ba narenj

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
15 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 thick fillets of swordfish or salmon, skin removed and cut into 2-inch/5cm cubes

Asia
Iran
Fish course
Pescatarian
Gluten-free
Southeast Asia

Method

Rinse the fish and pat dry. Place the cubes in a non-reactive container and add all the ingredients for the marinade. Toss well, cover, and marinate for a minimum of 2 hours and up to 8 hours in the refrigerator.
Preheat the grill or broiler and spear fish cubes onto skewers.
Grill the fish for 1 to 2 minutes on each side.
Serve with smother