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iron over moderate fire. Then chop the onion very fine and lay in a pan; arrange
over this the broiled pieces of the fish; sprinkle the finely cut parsley on
top, and after pouring the vinegar and the water over the whole, simmer on
moderate fire until all the water is evaporated. Serve hot with lemon and olive
oil, to taste.
9. GRILLED FISH ON SKEWERS.
BALUCK SHISH KEBAB.
Ingredients:
Fish ...................................................... 2 pounds.
White Wine ................................................ 1 cupful.
Butter ........................................... 1/2 tablespoonful.
Lemon ............................................................ 1.
Olive Oil .......................................... 1 tablespoonful.
Salt and pepper, to taste.
Method:
Cleanse the fish properly and cut in walnut-size squares in such way as to have
skin left on one side of each piece, if possible. Season this with salt and
pepper and leave in the wine for two hours. Then arrange the pieces on skewers
(8 to 10 on each), piercing them through the skin side (the pieces without skin
should be placed between those with skin). The deliciousness of this Kebab
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