Sturgeon Recipe

Prepare Fillets and Marinade

Pat the sturgeon fillets dry with paper towels. Place them in a shallow dish or resealable bag, skin side down if skin is on. In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tbs minced dill, 1 tbs minced parsley, 1 tsp Dijon mustard, 1 tsp honey, 1.5 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Pour the marinade over the fillets, turning to coat both sides. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to let flavors penetrate. Remove fillets from refrigerator 15 minutes before cooking to come slightly toward room temperature.

Sear the Sturgeon

Heat a heavy skillet (cast-iron or stainless) over medium-high heat until hot. Add 1 tbs olive oil to coat the pan. Pat excess marinade from fillets (do not wipe all seasoning off). Place fillets skin-side down if applicable and cook without moving for 3–4 minutes until the skin is crisp and the edges become opaque. Flip carefully and cook 2–4 more minutes, depending on thickness, until internal temperature reaches about 135–140°F (57–60°C) for medium (sturgeon is firm and ivory-colored). Transfer cooked fillets to a warm plate and tent loosely with foil to rest for 3–5 minutes.

Make the Pan Sauce

Lower heat to medium and add 1 tbs olive oil if pan is dry. Add the 2 tbs unsalted butter and the finely minced shallot. Sauté 1–2 minutes until shallot softens and becomes translucent, scraping up any browned bits from the fish. Add 1 tbs dry white wine (or stock) and simmer 1 minute to deglaze and reduce slightly. Stir in 1 tbsp fresh lemon juice and 1 tsp capers (if using). Taste and season lightly with salt and pepper as needed. Finish by swirling in the remaining 1 tbs butter to enrich the sauce and add gloss.

Spoon the warm sauce over the rested sturgeon fillets. Sprinkle with 1 tbs chopped fresh parsley and serve with lemon wedges alongside.

If serving with roasted baby potatoes: toss halved baby potatoes with 1 tbs olive oil, salt and pepper and roast at 425°F (220°C) for 20–25 minutes until golden and tender. For green beans or asparagus: steam or blanch until bright and crisp-tender (3–5 minutes), then toss with a little butter or olive oil and season to taste.

Plate a fillet with desired sides, spoon pan sauce over the fish, garnish with parsley and a lemon wedge, and serve immediately.