There is a chicken marinade in Persian cooking that I have made before that I absolutely love. It has a lot of onions in it but it was so good that a friend of mine who hates onions ate his weight in this chicken. Because the yellowtail is a pretty hearty fish I figured a similar yogurt marinade would work here too.
I put a pinch of saffron in this marinade, which was all it needed to give it that fragrant saffron flavor. I could have probably put it on the barbeque grill but I was feeling lazy and opted for the frying pan instead. It came out fantastic and everyone who tried it was surprised it was fish. A good marinade can do that.
- 1 lb of fresh yellowtail or other meaty fish
- 1/2 cup of Greek yogurt
- 1 pinch of saffron threads
- 1 clove of garlic grated over a microplaner or pressed in a garlic press
- 1/4 teaspoon of garam masala powder
- Olive oil
- In a small bowl mix the yogurt, saffron, garlic, garam masala and a pinch of salt. Taste and adjust salt as needed.
- Cut fish into cubes and dip them in the marinade. Thread the fish onto bamboo skewers.
- Heat 1 – 2 Tablespoons of olive oil in a non-stick pan and sear the fish skewers on all four sides. The meat is done when it’s firm to the touch but not hard.
- Serve warm.