Last weekend at Whole Foods the best looking fish in the Seafood case was fresh wild sturgeon. I was intrigued as I never remember having sturgeon and certainly have never made it. The seafood expert there compared it to swordfish although it looked like halibut to me. Fresh and wild was enough for me to give it a try. When in doubt, I go for spicy… Here is what I did and boy, was it fabulous!! Although the rub was indeed spicy the fish really shone through. Sturgeon is a dense fish so it is important not to overcook it or it will be dry and hard. I included a sauce recipe which is for those that are not on a weight loss plan. For those of you that are, don’t worry, the seasoning was more than delicious without the sauce. I served this with Lundberg whole grain brown rice jubilee with some sliced scallions and left over fresh corn cut from the cob added and some amazing fresh heirloom plum tomatoes with aged balsamic vinegar……… mmmmmm!
Ingredients:
1 lb wild sturgeon
½ tsp salt
olive oil
Spicy Coriander Seasoning
4 ½ t coriander seeds, whole
½ t ground cumin
½ t ground cayenne pepper
½ t ground white pepper
1 t garlic powder
1½ t dry oregano
1½ t dry thyme
1½ t salt
Place all the ingredients in a mini food processor and pulse until well mixed, the coriander seeds will not be completely ground, but should be crushed. You can also use a mortar and pestle or blender for this-set aside.
Place the sturgeon and the salt in a bowl and cover with water, let sit for about 10 minutes. Rinse and pat dry.
Rub the fish with olive oil and coat with spicy coriander seasoning all over. If you have time, let marinate in the refrigerator for a couple of hours.
Heat the grill and place the sturgeon on the grill, grill on low for about 4-5 minutes per side.
Lime Cilantro Sauce
Ingredients:
¼ cup white wine
1 small sized shallot
2 garlic cloves
Juice from 1 limes-I used lemon instead and it was still amazing
1 T lime zest
¼ cup heavy cream or half and half
1 Serrano pepper or 1 t chili sauce
¼ c extra virgin olive oil
1 bunch of fresh cilantro or other herbs-I used ½ fresh cilantro and ½ fresh basil
Salt to taste
Combine the shallot and garlic cloves in a mini food processor and pulse until well minced. Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount. Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine. Continue cooking until reduced by half again, about 10 minutes, and remove from the heat. Blend the warm sauce mix with the Serrano pepper; include the seeds and membranes if you want it extra spicy. Add the oil little by little, and blend well. Add the cilantro and blend until completely minced. Add salt to taste. Serve the sauce warm.
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