Name: Sturgeon Kebabs
Yield: Serves 4
Cuisine: Russia
Ingredients: 1½ teaspoons salt; 1 tablespoon sweet paprika; ¼ cup vegetable oil, plus 1 to 2 tablespoons vegetable oil, for brushing the kebabs; 2 to 3 tablespoons Pomegranate Molasses, for serving; Lemon wedges, for serving; ½ cup dry white wine; 1 onion, coarsely grated; 1½ pounds fresh sturgeon (see box, following), monkfish, or swordfish steaks (about 1 inch thick); 3 tablespoons fresh lemon juice; 1 bay leaf, crushed; ½ teaspoon freshly ground black pepper

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.