Serves: 4
Total Calories: 176

1 1/2 pounds sturgeon, , fresh, monkfish, or swordfish steaks (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, for serving (see recipe under "Ground Meat, Burgers and Sausage")
lemon wedges, for serving

1. 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.

2. 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.

3. Preheat the grill to high.

4. 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.

5. Serve the kebabs with Pomegranate Molasses drizzled on top and accompanied by lemon wedges.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 176
Calories from Fat: 150

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