Sturgeon Kebabs

Name: Sturgeon Kebabs
Cuisine: Russia
Ingredients: 2 to 3 tablespoons Pomegranate Molasses, for serving; Lemon wedges, for serving; 1 bay leaf, crushed; ½ teaspoon freshly ground black pepper; 1 tablespoon sweet paprika; 1½ teaspoons salt; ¼ cup vegetable oil, plus 1 to 2 tablespoons vegetable oil, for brushing the kebabs; 3 tablespoons fresh lemon juice; ½ cup dry white wine; ¼ cup vegetable oil, plus 1 to 2 tablespoons vegetable oil, for brushing the kebabs; 1½ pounds fresh sturgeon (see box, following), monkfish, or swordfish steaks (about 1 inch thick); 1½ pounds fresh sturgeon (see box, following), monkfish, or swordfish steaks (about 1 inch thick); 1 onion, coarsely grated; 1½ pounds fresh sturgeon (see box, following), monkfish, or swordfish steaks (about 1 inch thick)

Russia

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Russians often grate onions for marinades rather than chop them. This exposes more of the onion to air, producing a stronger flavor. The sweet-sour trickle of pomegranate molasses is a hallmark of the soulful cooking of the former Soviet Republics of the Caucasus Mountains.

Ingredients

1½ pounds fresh sturgeon (see box, following), monkfish, or swordfish steaks (about 1 inch

Europe
Russia
Dinner
Gluten-free
Eastern Europe

Method

Advance Preparation

2 to 4 hours for marinating the fish