Russian Sturgeon Kebabs Recipe

Serves/Makes: 4 servings


  • 1 1/2 pounds fresh sturgeon (monkfish or swordfish) fillet (about 1 1/2 inches thick)
  • 1 onion, coarsely grated
  • 1/2 cup white wine, dry
  • 1/4 cup vegetable oil
  • 3 tablespoons lemon juice, fresh
  • 1 tablespoon paprika, sweet
  • 1 1/2 teaspoons salt
  • 1 bay leaf, crushed
  • 1/2 teaspoon black pepper, freshly ground
  • 1 to 2 tablespoon vegetable oil, for brushing
  • 2 to 3 tablespoons pomegranate molasses sauce, for serving
  • Lemon wedges, for serving
How to cook Russian Sturgeon Kebabs:
  • Trim the skin off the fish steaks and cut the meat off the bones, if necessary. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the meat into 1 1/2-inch cubes and set aside while you prepare the marinade.
  • Combine the onion, wine, oil, lemon juice, paprika, salt, bay leaf, and pepper in a large bowl and stir to mix. Add the fish cubes and toss to coat. Cover and let marinate, in the refrigerator, for at least 4 hours and up to 8 hours, stirring occasionally.
  • Preheat the grill to high.
  • When ready to cook, remove the fish cubes from the marinade and thread onto the skewers, dividing evenly. Oil the grill grate, then arrange the skewers on the hot grate and brush generously with oil, then grill, turning with tongs, until nicely browned on the outside and opaque in the center, 8 to 12 minutes in all, brushing again with oil after turning.
  • Serve the kebabs with Pomegranate Molasses drizzled on top and accompanied by lemon wedges.
Russian Sturgeon Kebabs recipe


Sturgeons are among the world's most valuable wildlife resources. These northern hemisphere fishes can be found in large river systems, lakes, coastal waters and inner seas throughout Azerbaijan, Bulgaria, China, the Islamic Republic of Iran, Kazakhstan, Romania, the Russian Federation, Turkmenistan, Turkey, Ukraine, other European countries and North America.
Sturgeon is a meaty, delicate tasting fish. It can be served baked, fried, smoked, or grilled. It’s flesh is more dense than say, cod, so it won’t flake as one might expect. Keep this in mind when you prepare sturgeon because it may become a bit tough with a more pronounced fish flavor when overcooked.

This recipe for Russian Sturgeon Kebabs serves/makes: 4 servings

The Russian Sturgeon Kebabs recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sturgeon (more Sturgeon recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Russian (more Russian recipes)

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