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Siberian Sturgeon Fillets



Jul 26th, 2016

Sturgeon Blog

These Sturgeon Fillets are farm raised and brought in from Florida. It is a lean fish that is firm and meaty and has a similar texture to veal or chicken. Farm raised sturgeon has a mild, delicate flavor and is pale pink when raw but cooks up white. Sturgeon is a good substitute for tuna, swordfish or shark. Overcooking it will toughen the meat so cook for 2-3 minutes per side for best results. It can be grilled, sautéed, broiled, poached or smoked.


Super Easy Seared Sturgeon or Tuna

Ingredients – Makes 4 Servings
4 Sturgeon or tuna steaks
Kosher salt to taste
Fresh ground pepper to taste
½ cup Italian seasoned bread crumbs
3 tablespoons olive oil

1. Season fish with salt and pepper. Coat lightly on all sides with breadcrumbs. Heat olive oil in a large, heavy skillet over high heat.
2. Sear on all sides until fish is done to your likeness. For rare tuna, sear quickly on each side for about a 45 seconds (swordfish should be cooked completely).




Grilled Tropical Sturgeon, Swordfish, or Tuna Steaks

Ingredients – Makes 4 Servings
1/2 cup pineapple or other tropical fruit preserves
1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 Sturgeon fillets or tuna steaks, about 1 inch thick

1. To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
2. Pour into a resalable plastic bag or glass bowl; toss fish with marinade to coat. Refrigerate for 1 hour.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Remove fish from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. For tuna, be careful not to overcook – the tuna should be lightly browned on the outside but still slightly pink in the middle. Swordfish should be cooked completely. Serve immediately.



Quick Grilled Teriyaki Sturgeon or Tuna

Ingredients – Makes 4 Servings
4 sturgeon fillets or tuna steaks
1/2 cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder

1. Preheat outdoor grill for medium heat.
2. Marinate fish in teriyaki sauce for 5 minutes per side.
3. Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder, and serve. If you prefer rare to medium-rare tuna, grill for only 2 to 3 minutes per side. Sturgeon should be cooked completely.


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