Fish Skewers Marinated in Saffron

Saffron yellow skewers with salmon and pollock become party fare when paired with
creamy chili hollandaise sauce. Here, I’ve chosen the back piece—it makes nice even cubes
to thread on the skewers.

I only have fish on these skewers, because it grills far more quickly than vegetables; they
wouldn’t have time to cook. If you still want some grilled vegetables to go with this dish,
make up a few vegetable skewers with, for example, bell peppers, onion, and mushrooms;
make sure to grill those skewers separately from the fish.

Grilled slices of blanched fennel also make a very nice side dish.

Salmon and Pollock Skewers Marinated in Saffron
• 1 teaspoon saffron threads
• 3⅓ fl. oz. (100 ml) mild-tasting olive oil
• 2 tablespoons finely chopped dill
• 2 tablespoons lemon juice
• 10½ oz. (300 g) filet of salmon, preferable wild caught
• 10½ oz. (300 g) filet of pollock
• salt and pepper

Using a mortar and pestle, grind the threads of saffron with a pinch of salt. Mix it with the
oil, dill, and lemon juice. Cut the fish into 1-inch (3 cm) cubes. Place the cubes in a plastic
bag and pour in the marinade.

Carefully move the cubes around inside the bag to coat the fish evenly with the marinade.
Place the bag in a bowl in the refrigerator, and let sit as long as 8–10 hours. Turn the bag
over a few times during this time.

Place the fish in a colander and let it drain. Thread the cubes on skewers. Brush the fish
and the grill basket or holder with oil. I often use a holder or a basket for grilling fish,
because the meat can be more delicate and thus easily fall apart when turned.

Place the skewers in the basket or holder; season with salt and pepper. Grill over direct
heat for 2 minutes, turn the basket/holder and finish grilling the skewers 2 more minutes
on the other side. Leave the fish a short while over indirect heat to finish cooking it
without drying it out.

Sever with chili hollandaise.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund