Install

Get the latest updates as we post them — right on your browser

. Last Updated: 07/27/2016

Fish Makes Great Summer Shashlik




Summer -- whether the oppressive heat of Moscow or the refreshing warmth of a yard at the dacha -- is the perfect time for grilling food.


And shashlik is the perfect food to grill in Russia, even if you have to use the broiler in your apartment. Shashlik, or shish kebab, can be made with chicken, beef or lamb, fish or vegetables. Meats should be marinated first.


In the Russian cookbook, "Please to the Table," Anya von Bremzen and John Welchman offer shashlik made with sturgeon.


Sturgeon Shashlik


Serves 4


2 pounds sturgeon steaks, at least 2 1/2 centimeters thick, cut into 4-centimeter cubes (Chunks of swordfish may be substituted.)


Salt and freshly ground black pepper, to taste


1/4 cup fresh lemon juice


3/4 cup sour cream or 1/2 cup olive oil


Garnishes


Whole scallions, trimmed


Fresh cilantro (coriander) or parsley sprigs


Tomato quarters and lemon wedges


Rub the fish cubes with salt and pepper. Place them in a glass baking dish, sprinkle with lemon juice and let stand for 30 minutes.


Prepare coals -- or oven -- for grilling. Oil the grill or broiler rack.


Thread the fish on large skewers. Brush with sour cream or olive oil and grill, or broil 7-8 centimeters away from the heat, turning the skewers from time to time. The fish should be ready in about 10 minutes. Top with garnish and serve.