Fish Kebabs

Name: Fish Kebabs (Sjaslik iz Ryby)
Cuisine: Russian
Ingredients: 30 ml/2 tbsp fresh lemon juice; 60 ml/4 tbsp smetana or crème fraîche; 60 ml/4 tbsp smetana or crème fraîche; 1 kg/2¼ lb firm white fish fillets, such as a halibut or monkfish; 1 kg/2¼ lb firm white fish fillets, such as a halibut or monkfish; 1 kg/2¼ lb firm white fish fillets, such as a halibut or monkfish; salt; 25 g/1 oz/2 tbsp butter; 4 spring onions (scallions); 4 spring onions (scallions); 1 lemon; 4 tomatoes; 30 ml/2 tbsp finely chopped fresh parsley

Sjaslik iz Ryby

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

To cook fish outside on skewers over coals or a wood fire and then serve with squeezed lemon and fresh tomato, is an ancient Russian tradition. Although incredibly simple to prepare, this dish is a popular choice in many Caucasian restaurants in Russia.

Ingredients

30 ml/2 tbsp fresh lemon juice
60 ml/4

Europe
Russia
Fish course
Gluten-free
Pescatarian
Low carb
Low sugar
High protein
Keto
Low sodium
Low calorie

Method

Heat a barbecue or preheat the oven to 240°C/475°F/Gas 9.
To make the marinade, put the lemon juice and smetana or crème fraîche in a large bowl and mix together. Cut the fish into small chunks, season with salt, add to the marinade and stir to coat al

Energy 303kcal/1267kJ; Protein 46.1g; Carbohydrate 0.4g, of which sugars 0.4g; Fat 12.9g, of which saturates 7.6g; Cholesterol 145mg; Calcium 32mg; Fibre 0g; Sodium 191mg.