Sauteed Sturgeon Recipes

SAUTEED STURGEON

Sauteed Sturgeon image

Sturgeon is tastiest when sauteed and this recipe proves it.

Provided by Marina Nord

Categories Fish

Time 1h5m

Yield 5

Number Of Ingredients 6

Ingredients

sturgeon - 2 lb (1 kg)
butter - 4 tbsp
salt - 1/2 tsp
black pepper - 1/3 tsp
lemons - 1
parsley - 10 bunches

Steps:

Clean the fish, wash it and cut it into slices. Put it in a shallow pot and add the butter.
Sprinkle with salt and black pepper and cover the pot with a lid so it sautes. Take out the ready fish and arrange it in plates.
Sprinkle with the juice from the lemon and chopped parsley .

STURGEON WITH CAPER, OLIVE AND TOMATO SAUCE

Sturgeon with Caper, Olive and Tomato Sauce image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound sturgeon fillet, cut into 2 pieces
1 teaspoon minced garlic
1/2 cup sliced onion
1 teaspoon fresh chopped rosemary
1/4 cup dry-cured or brine-cured olives, pitted
3 teaspoons capers
1/4 cup dry white wine
1/2 to 3/4 cup fresh tomato sauce (or a very good canned one)
1 tablespoon olive oil

Steps:

Preheat saute pan over medium high heat (hot pan, cold oil, food won't stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn't necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary.

GRILLED STURGEON WITH MUSHROOM SAUTE RECIPE

Grilled Sturgeon with Mushroom Saute Recipe image

Provided by á-32

Number Of Ingredients 17

Ingredients

The Grilled Sturgeon:
4 sturgeon fillets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon course ground black pepper
pinch of kosher salt or sea salt
The mushroom & thyme saute:
1/2 cup button mushrooms (sliced)
1/2 cup shitake mushrooms (sliced)
1/2 cup oyster mushrooms (sliced)
1/4 cup of shallots (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or vegetable stock (canned)
2 tablespoons dry white wine
pinch of salt and ground black pepper

Steps:

Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Next head the grill on high while you prepare the sturgeon. Remove the skin from the sturgeon and place in a large stainless steel bowl. Add the olive oil, garlic, course black pepper and salt. Mix the seasonings into the fish to coat. Prepare the mushroom saute by heating a large saute pan on high. Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke. Saute the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper. Place the sturgeon on the grill and reduce the heat to a medium setting. Close the grill and leave the fish as is for 2 minutes. While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid. Flip the fish after two minutes of cooking and cook another minute *or until the fish reaches an internal cooking temperature of 145 degrees. Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy. This recipe is excellent with roasted potatoes, yams or a rice blend.

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