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What You Need:
(To Serve: 4)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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3. Thread the cubes lengthwise on 4 skewers, pressing them firmly together.
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4. Broil 4 inches from the source of the heat, basting the cubes from time to time with the melted butter.
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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.
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6. Serve at once, accompanied by the quartered lemon, scallions and tomatoes.
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