Saffron Monkfish Kabab (Inspired by Uzun Burun Mazzeh)

If you’ve never grilled monkfish before, this is the recipe that will change your mind. With its meaty, lobster-like texture and mild flavour, monkfish is the perfect seafood for skewering and barbecuing. In this recipe, I marinate wild monkfish fillets in saffron, onion, garlic, and dried tarragon, then cook them over open fire, just like we did back in Iran, preparing mazzeh to serve alongside shots of homemade Araq.

A powerful childhood memory inspires this dish: my father grilling Uzun Burun (the sturgeon used for caviar), a fish that was technically off-limits but secretly loved by many. That fish was always marinated in onion, black pepper, and saffron, then grilled while the men clinked their glasses and called out “Salaamati!” (cheers) before each bite. That flavour, the aroma of saffron smoke in the air — this monkfish recipe brings it all back.

Whether you’re Persian and craving a nostalgic bite or a seafood lover looking for a bold new way to cook monkfish, this recipe delivers flavour, fire, and a taste of Persian food culture.

Cook the most popular Persian dishes at home with the help of my e-book.

Timing 

Prep Time: 10 minutes

Resting/marinating time: 30 minutes–2 hours

Cooking Time: 10-12 minutes

Total Time: 45 minutes–2 hours

Ingredients 

For poaching:

500g monkfish fillets (wild, skinless, sinew removed)

1 small onion, thinly sliced

1/2 garlic clove, grated

3 tbsp extra virgin olive oil

1/4 tsp crushed saffron, bloomed in 2 tbsp ice water

Juice of 1/2 lemon (plus more for serving)

1 tsp dried tarragon

1/4 tsp freshly ground black pepper

Fine sea salt (for grilling)

Method

1. Prep the fish:
   Cut monkfish fillets into thick horizontal strips or large cubes — perfect for skewering. The meat should feel firm and dense.

2. Marinate:
   In a bowl, combine sliced onion, garlic, olive oil, bloomed saffron, lemon juice, tarragon, and black pepper.
   Add the monkfish pieces and gently toss to coat.
   Cover and refrigerate for 30 minutes to 2 hours.

   💡 If you want to marinate it longer (like overnight), skip the lemon juice and add it 20 minutes before grilling to avoid over-curing the fish.

3. Skewer and grill:
   Thread the marinated fish onto skewers. Grill over medium-high heat for 4–5 minutes per side, brushing with leftover marinade if needed.
   Salt the fish only while grilling, not during the marination process. This helps preserve the texture.

4. Serve:
   Finish with fresh lemon juice and a sprinkle of sea salt. Serve immediately. Great on its own or as part of a mezze-style spread. ENJOY!

Chef’s Note:

This dish is deeply inspired by Persian mazzeh culture. The casual, fire-cooked snacks that came alongside glasses of Araq. Back in the day, we called it Uzun Burun kabab — grilled sturgeon. This monkfish recipe recreates that iconic flavour and texture with ingredients you can find today. It’s smoky, saffrony, and addictive.

I’d love to see your Grilled Monkfish! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!