- 1.5 lb (680 g) firm white fish fillets (grouper, kingfish, or similar), skin removed and cut into 1½-inch (4 cm) pieces - 1 medium onion (150 g), grated - 3 cloves garlic (about 9 g), minced - 3 tbsp (45 ml) extra-virgin olive oil - 1/4 cup (60 ml) plain yogurt - 2 tbsp (30 ml) fresh lemon juice (about 1 lemon) - 1/8 tsp (0.5 ml) saffron threads, crushed and soaked in 2 tbsp (30 ml) hot water - 1 tsp (5 ml) ground turmeric - 1 tsp (5 ml) ground cumin - 1 tsp (5 ml) ground coriander - 1 tsp (5 ml) ground sumac - 1/2 tsp (2.5 ml) ground black pepper - 1.5 tsp (8 g) kosher salt, or to taste - 2 tbsp (30 ml) vegetable oil for brushing - 8 wooden skewers, soaked in water 30 minutes - 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish - Lemon wedges for serving
1. In a bowl combine grated onion, minced garlic, olive oil, yogurt, lemon juice, saffron with its soaking water, turmeric, cumin, coriander, sumac, black pepper, and salt. Stir until smooth. 2. Add fish pieces to the marinade, toss gently to coat, cover and refrigerate 30–60 minutes (no longer than 90 minutes for delicate fish). 3. Thread fish pieces onto soaked skewers leaving small gaps between pieces to cook evenly. Preheat a grill or broiler to medium-high. 4. Brush skewers lightly with vegetable oil and place on the hot grill (or under the broiler 4–6 inches from heat). Cook 3–4 minutes per side, basting once with remaining saffron water or oil, until fish flakes easily and has light char marks. 5. Transfer to a platter, let rest 2–3 minutes, garnish with chopped parsley or cilantro and lemon wedges, and serve immediately with rice or flatbread.
Estimated per serving | Servings: 4
Generated: 2026-08-23T17:29:26Z
