Lenten Recipes: Broiled Fish Kebob (Khorovadz Tsoog)

Marinade:

1 onion, finely chopped

Juice of 1 lemon

2 tablespoons olive oil

1 teaspoon salt or to taste

1/4 teaspoon black pepper

1 teaspoon crushed dried, or 2 tablespoons minced fresh dill

2 pounds fish, filleted and cut into 1-inch cubes

4 tablespoons olive oil or melted margarine

Sesame seeds, optional

1. Blend marinade ingredients into a bowl.  Add fish cubes and stir until well coated.  Marinate 1 to 2 hours, turning fish occasionally.

2. Thread fish cubes onto skewers.  Place skewers across a broiling pan, brush with the oil or margarine and broil about 5 minutes or until fish is golden brown.  Turn skewers and brush fish again with margarine, broil additional 5 minutes or longer, sprinkling sesame seeds over fish the last few minutes, if desired.  (Spoon any leftover marinade into the broiling pan to cook along with the fish.)

3. When fish is done, serve immediately, spooning the cooked marinade over the fish.

Yeilds: 4 servings

Note: Fish should be firm-fleshed such as swordfish, halibut, cod, or haddock.

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The 40 Days of Lent: Selected Armenian Recipes by Alice Antreassian Order from St. Vartan Gift and Book Store (212) 686-0710 Item # CB007 $14.50 $9 shipping $1.50 each additional item

Try these other Lenten recipes:

Spinach Soup (Shomini Aboor)

Armenian Potato Salad (Haygagan Kednakhuntzori Aghtsan)

Stuffed Grape Leaves (Derevi Patooyt or Yalanchi)

Broiled Fish Kebob (Khorovadz Tsoog)

Rice Pilaf with Eggplant (Sumpoogov Prinzi Yeghintz)

Peas in Tomato Sauce (Loligov Volorn)

Petites Choregs (Manr Choregner)

Orange Sesame Crisps (Nareenchi Shooshmayov Pleet)