Book of Days Tales

Following the politics of glasnost, initiated by Mikhail Gorbachev, civil unrest and ethnic strife grew in various regions of the Soviet Union, including Nagorno-Karabakh, an autonomous region of the Azerbaijan SSR. The disturbances in Azerbaijan, in response to Moscow’s indifference to an already heated conflict, resulted in calls for independence and secession, which culminated in the Black January events in Baku, a brutal massacre of civilians ordered by the Soviet government to suppress disorder. Later in 1990, the Supreme Council of the Azerbaijan SSR dropped the words “Soviet Socialist” from the title, adopted the “Declaration of Sovereignty of the Azerbaijan Republic” and restored the flag of the Azerbaijan Democratic Republic as the state flag. As a consequence of the failed 1991 Soviet coup d’état attempt in Moscow, the Supreme Council of Azerbaijan adopted a Declaration of Independence on 18 October 1991, which was affirmed by a nationwide referendum in December 1991, while the Soviet Union officially ceased to exist on 26 December 1991. The country now celebrates its Independence Day on 18 October.

Here is a recipe from Azerbaijan, which has a long border with the Caspian Sea, for grilled fish on skewers.  Fish tends to cook quickly on the grill, so select a firm fleshed variety that won’t break apart or cook so quickly on the grill that it dries out. You can use tuna, salmon, sea bass or halibut. You’ll want to set a timer and monitor the fish skewers closely. You’re better off pulling them off a little early and checking a piece for doneness than overcooking.

Ingredients

1.5-2 lbs firm fish filets or steaks (swordfish, tuna, salmon, or black cod)
¼ cup fresh lemon juice
1 tsp salt (optional)
2 Tbsp lemon pepper blend
1 Tbsp extra virgin olive oil
2 Tbsp chopped fresh dill
1 large red onion, sliced into wedges for skewering
12-16 baby portobello or crimini mushrooms
2 large jalapeño peppers, seeded and sliced into sections
extra lemon wedges for garnish

Instructions

Using a sharp knife, trim the skin from the fish flesh and cut it into 2″ cubes. Place the fresh lemon juice in a medium bowl. Add the salt, olive oil, lemon pepper, and fresh dill to the bowl. Stir to combine the marinade. Add the fish, then gently mix and cover, before refrigerating for at least 20 minutes and up to 1 hour.

Before the fish is done marinating, slice the other fresh ingredients. Then, remove the fish and begin to assemble skewers by alternating ingredients to your liking.

Next, heat your BBQ grill. If your grill has an indirect heat section (raised rack), place the skewers there. If not, you’ll want to turn down gas to a lower setting like Med-Low and place the skewers on the grill. If using coals in your BBQ, adjust them so that the coals are glowing not flaming.

Finally, cook the skewers about 5-7 minutes on each side. Serve with a side salad or roasted/grilled summer veggies like asparagus or squash.