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  Added: May 08, 2006  •  Visited (912)  •  Print version Print this recipe (80)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sturgeon Or Swordfish On Skewers
(Tarti Champorzeh Shamtsuari)
What You Need:
  • ¼ cup fresh strained lemon juice
  • ¼ cup sour cream
  • 2 pounds sturgeon or swordfish, cut into 1½ -inch cubes
  • 1 tablespoon salt
  • 2 tablespoons butter, melted

    GARNISH
  • 1 lemon, quartered
  • 8 to 10 scallions, trimmed, thoroughly washed and dried
  • 2 medium, firm, ripe tomatoes, quartered

  • How To Cook:
    1. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface; or preheat your kitchen broiler to its highest point.

    2. In a large mixing bowl, combine the lemon juice and sour cream and mix thoroughly. Sprinkle the fish with the salt, then with a pastry brush, coat both sides of the fish with the sauce.

    3. Thread the cubes lengthwise on 4 skewers, pressing them firmly together.

    4. Broil 4 inches from the source of the heat, basting the cubes from time to time with the melted butter.

    5. Turn the fish over after 4 minutes, brush with the remaining sour-cream mixture and broil another 2 to 3 minutes, or until the fish is golden brown and firm to the touch.

    6. Serve at once, accompanied by the quartered lemon, scallions and tomatoes.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Middle East » Georgia
    Main Ingredient » Fish » Sturgeon
    Main Ingredient » Fish » Swordfish
    Dish » Main Courses

     

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