Ingredients
- 1 sturgeon or rock salmon, about 1 1/2 kg (3 Ib) - 250 ml (8 fl oz) lemon juice - 2 medium onions - Black pepper Basting sauce - 2 dessertspoons melted unsalted butter - 3 tablespoons lemon juice - 2 dessertspoons tomato paste		Order all your Persian  food products from PersianBazaar.com

After washing the fish, remove the central bone and cut into 2 1/2-cm (1-in) cubes. Put the pieces into a bowl and cover it with grated onions. Add the lemon juice and pepper and leave the fish overnight in a refrigerator.

To make the basting sauce, mix the tomato paste, lemon juice and melted butter in a pan. Bring to the boil and keep aside.

Thread the cubes on to thin skewers and grill over hot charcoal, basting two or three times until cooked.