Classic Mediterranean flavors rarely fail. This simple Saffron Fish recipe elevates Mahi Mahi, into a healthful and delicious meal.
This is a sponsored post written by me on behalf of Pompeian.
I have a tendency to cook one of two ways, I either pile on the spices in a sort of in your face flavor burst, or I go to the opposite extreme and and lend respect to the individual delicate flavors of fine ingredients. Today's recipe, for Saffron Fish, is all about the latter. It is quite a simple dish: good quality fish, saffron threads, pinch of salt and Pompeian Varietals Arbequina olive oil.
I'm pretty fussy about seafood. I consider flavor, sustainability, healthfulness & source, before buying. Mahi Mahi is a favorite of mine these days, since it is a firm fleshed fish with nice mild flavor, moderate mercury, and most here in the U.S. comes from plentiful populations off the coast of Ecuador. It teams well with another smart culinary choice, the mild yet fruity, taste of Arbequina olive oil from the Pompeian Varietals Collection. The saffron compliments these flavors without overwhelming them, yet has the opportunity to have it's voice clearly heard in the result (important when you consider the costliness of saffron threads).
As you can see preparing the saffron fish recipe is extremely simple.
Tip: Cod (shown here) and other fish can be prepared this way as well. More care must be used with flakier fish though. Pan frying or using protective foil when grilling would be my advice.
More Seafood Recipes!
- Garlic Crusted Tilapia
- Cucumber Ranch Shrimp Pasta Salad
- Southwest Lobster Roll
- Lemon Baked Cod - Easy Keto Recipe!
- Blackened Salmon
Saffron Fish Recipe : Mediterranean Mahi Mahi Two Ways
Ingredients
- 2 Mahi Mahi fillets* one pound
- 1 tbs Pompeian Varietals Arbequina olive oil
- ⅛ teaspoon Kosher salt
- Generous pinch of saffron for each fillet
Instructions
Grilling
- Place fillets on dish. Mix together the oil , salt and approximately ½ of the saffron, then pour over fillets and turn to coat.
- Preheat grill. Once hot place fillets top side down, and reduce heat to low, after 3-4 minutes to seal top, turn and gently crush the rest of the saffron over the fillets. Cook the fish through, without turning again.
- Serve.
Pan-fried
- Sprinkle the fillets with salt and most of the saffron.
- Heat oil in pan over med, and add fish as soon as it's hot. Immediately reduce heat to low. Cook for 4-5 min, then turn. Top with remaining saffron, cover and cook through.
Notes
Nutrition
Kelsey Apley says
My husband, Adam, loves his seafood. I really don't care for it, but I make it for him often! This sounds like a recipe he would enjoy. I have never cooked with saffron, but I love trying new things!!
Penelope Guzman (NY Blogger) says
Oh my gosh, that looks REALLY good! And it fits in for Lent, so I can actually have it!
Dawn Lopez says
Wow that fish looks outstanding! I need to try that! We've been trying all sorts of great seafood recipes lately, this one looks like the next one I need to try!
Wendy says
I love fish, but the rest of my family doesn't, so I don't make it very often. This looks delicious. I bet I can get at least my husband to try it.!
Robin (Masshole Mommy) says
We have some seafood allergies in our house, so we don't eat it here, but I have to tell you that your fish looks AMAZING!
KatyRose says
This looks amazing - So much better than my poor attempts to make lenten fish look attractive (and taste good). I might need to give this a try tonight and see what the fam thinks. - Katy
Ty says
We absolutely love fish at my house and this looks out of this world delicious!
Jennifer B says
Wow this looks wonderful! I will have to give it a try this weekend.
brett says
looks awesome. my kids actually ASK for fish for dinner, and i haven't made it in a few weeks. maybe i'll try this over the weekend
Helene Cohen Bludman says
We love fish and Mahi Mahi is one that we all enjoy. Simple recipes for fish are what I like. I'll definitely try his.
Annie says
What a delicious and amazing meal! That fish looks incredible on top of that rice. I had no idea olive oils had different flavors, thank you for those tips.
Trisha says
This looks delicious and I love the presentation! I've never heard of Pompeian Varietals but I'd love to try the Arbequina olive oil.
Jessica Beal Harlow says
Warmer weather is (hopefully) headed our way...and this light dish looks divine for those days you just want something flavorful but not heavy! I'm eager to try Mahi Mahi!
Sandra says
I will completely enjoy this recipe! Thanks for sharing.
Kimberly Grabinski says
that looks really good and those oils sound amazing. I love that there are different levels of body to make the perfect meal
Annie {Stowed Stuff} says
This looks delicious. We've added a lot of fish to our meal planning lately. Such a healthy alternative to meat and chicken! Thanks for sharing the recipe!
Debbie Denny says
Mahi Mahi sounds sooo good.
Kim @ Hungry Healthy Girl says
I did a post for Pompeian too. Loved the olive oil! Mahi Mahi is a favorite of mine and this looks mouth-watering delish!
Amy Desrosiers says
I love the way this dish looks! The mushroom napkin is super cute!
Aly Mashrah says
That looks really tasty! I've never tried saffron before, I'll have to look into it. The olive oils sound really good though.
Donna says
I love most all seafood... I wonder if Tilapia would work? Because it's the only fish my son will eat. I'm looking forward to trying Saffron, since I've never cooked with it before.
Mariana says
I've never tried anything other than regular EVOO, but these oils sound great! Love the big, beautiful pictures!
Liz Mays says
I really like knowing what enhances what type of food. That is such good information, and I'm excited to try a few kinds.
Lisa says
I would try the Arbequina first - it sounds amazing. As does your Saffron Fish - yum!
Lisa says
This looks amazing!