BAKU FISH KEBABS

2 lb (1 kg) skin-on fish fillets: sturgeon or other rich fish, such as salmon or Alaskan black cod

About ¼ cup (50 mL) fresh lemon juice ( from 2 lemons)

About 2 tbsp (30 mL) minced fresh dill 1 tsp (5 mL) sea salt 1 tbsp (15 mL) sunflower or extra-virgin olive oil 2 red onions, thinly sliced 2 medium tomatoes, sliced (optional)

¼ cup (50 mL) minced scallions (optional)

1 tbsp (15 mL) ground sumac, or to taste Accompaniments:

❚ ❚ 1 cup (250 mL) Pomegranate Coriander Sauce (recipe follows) or wedges of lemon

1. Cut the fillets crosswise into pieces about 1 1⁄2 inches wide. Place in a bowl. Add the lemon juice, dill, and 1⁄2 tsp (2 mL) of the salt and mix gently to coat the fish. Add the oil and mix again. Set aside to marinate for 30 minutes to an hour.

2. Preheat a charcoal or gas grill to medium hot and place a rack about five inches above the coals or flame.

3. Thread the fillets onto skewers. It’s easiest to use two skewers in parallel to hold the fish: Pierce two or three pieces of fish with one skewer, not through the centre, but close to one end; then pierce the other end of the pieces with a second skewer, so the arrangement looks like a ladder with fish rungs. Make sure the skin side of all the pieces is facing the same way. Set aside on a tray and repeat with the remaining fish.

4. Place the skewers skin side down on the rack over the coals or flame and grill for 10 minutes. Turn over and grill until the fish is just cooked, another 4 minutes or so.

5. Cover a platter with the sliced onions and the sliced tomatoes, if using. Slide the fish off the skewers onto the platter. Sprinkle the remaining 1⁄2 tsp (2 mL) salt, the scallions, if using, and sumac over the fish, and serve with the accompaniments. Makes: 4 to 6 servings