Serves: 4
Total Calories: 209

FOR THE FISH AND MARINADE:
4 sturgeon, , monkfish, or swordfish steaks (each 6 to 8 ounces and 3/4 to 1 inch thick)
2 tablespoons vegetable oil
salt and freshly ground black pepper, to taste
1 cup sour cream
3 tablespoons lemon juice, fresh
2 tablespoons dill weed, chopped fresh, or 1 tablespoon dried
1 clove garlic, minced
FOR SERVING:
4 scallion, both white and green parts, trimmed and thinly sliced
1 tomato, fresh, ripe, cut into wedges
lemon wedges
1 cucumber, thinly sliced
2 to 3 tablespoons pomegranate, molasses (see recipe under "Ground Meat, Burgers and Sausages")
3 tablespoons sumac, , ground

1. Rinse the sturgeon steaks under cold running water, then drain and blot dry with paper towels. Brush the steaks on both sides with the oil and season with salt and pepper, then place in a nonreactive baking dish just large enough to hold them flat in a single layer.

2. Combine the sour cream, lemon juice, dill, and garlic in a small bowl and pour over the steaks, turning the steaks to coat completely. Cover and let marinate, in the refrigerator, for at least 30 minutes and up to 2 hours, turning the steaks occasionally.

3. Preheat the grill to high.

4. When ready to cook, oil the grill grate. Remove the steaks from the marinade and arrange, facing in the same direction, on the hot grate. Grill until cooked through in the center when pierced with a knife, 3 to 6 minutes per side, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after 2 minutes on each side.

5. Using the spatula, carefully transfer the steaks to a serving platter. Sprinkle with the sliced scallions and garnish with the tomato and lemon wedges and cucumber slices. Serve immediately, accompanied by the Pomegranate Molasses and ground sumac.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 209
Calories from Fat: 150

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik