Best for: A special-occasion fish skewer with firm, meaty flakes and bright dill.
Sturgeon — osetrina — is the celebratory fish of the Russian table, firm enough to cube and skewer like meat. Keep the marinade short and gentle, and grill it just until the flakes turn opaque so the fish stays silky.
Grill: Direct medium-high heat; 425°F. Equipment: Mangal or grill, flat skewers or a grill basket, fish spatula, instant-read thermometer.
Ingredients
Marinate: 30 minutes. Rest: 3 minutes. Total: 56 minutes.
Fish and marinade
- 1 1/2 lb sturgeon fillet, skin and cartilage removed, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small yellow onion, thinly sliced
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh dill
To serve
- Lemon wedges
- Extra chopped dill
- Grilled green onions
- Rye bread
Directions
Toss the sturgeon with the olive oil, lemon juice and zest, onion, salt, pepper, and dill. Cover and refrigerate for 30 minutes.
Thread the fish onto flat skewers or arrange it in a lightly oiled grill basket, leaving space between the cubes.
Heat the grill to 425°F and oil the grates well.
Grill for 6 to 8 minutes, turning once or twice with care, until the surfaces are lightly golden and the centers are just opaque.
Cook the thickest cubes to 145°F.
Rest for 3 minutes. Serve with lemon wedges, more dill, grilled green onions, and rye bread.
Grilling tip: Sturgeon is firm but still fish — turn it once, gently, and let the grill do the work.
