whole fish (such as salmon or cod)
1/ cup fresh lime juice
1/2 cup extra-virgin olive oil
50 grams coriander
50 grams parsley
50 grams fresh mint (or 1 tablespoon dry mint)
1/2 teaspoon saffron
1/2 tablespoon salt
1/4 teaspoon black pepper
Cut fish length-wise from below. Remove insides, then wash inside and out, and dry thoroughly. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up. Remove fish and separate skin which should come off easily.
Prepare sauce as following: wash and finely chop coriander, parsley and mint. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.
Cover a suitable pan with aluminum foil and place fish on top. Add the sauce on both sides as well as inside. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour. Note however that exact cooking time depends on the type and size of fish. Take care not to over-cook. Add more sauce 2 or 3 times during cooking. When cooked, decorate fish with slices of lime or lemon and some parsley. Serve with Sabzi-Polow. It is customary to serve Maahi-Kabab with Sabzi-Polow on the Iranian New Year's day which coincides with the Spring Equinox.
** Note: Fresh fish should have raised eyes and should be bright red under the ears.