Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore From Armenia, Azerbaijan, Georgia, and Russia by Kay Shaw Nelson

Author:Kay Shaw Nelson
Language: eng
Format: mobi, epub, pdf
ISBN: 0781809282
Publisher: IB Dave's Library
Published: 2002-01-02T08:00:00+00:00

Remove and discard any skin from the fish. Cut into 1-inch cubes. In a large bowl combine the fish cubes, olive oil, lemon juice, and oregano. Season with salt and pepper. Leave at room temperature to marinate about 2 hours, stirring occasionally. Thread fish cubes on skewers, alternating with onion and bay leaf pieces. Brush well with marinade and broil over hot coals or under heated broiler about 10 minutes, until fish is tender, turning once or twice.

In the Caucasus a common method of preparing freshwater fish is to stuff it with a flavorful rice mixture and then cook by baking.

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