Sturgeon with Mushroom and Thyme Reduction

READY IN: 30mins
Recipe by rickv

This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.

Top Review by SmoothK

This recipe was easy to follow with easily obtained ingredients. I substituted onions for shallots with good results. Also, I broiled the fish with the skin on. Once the fish is cooked the skin is very easy to remove. To cut the skin off prior to cooking you will need a very sharp fillet knife and will still invariably loose some meat in the process. I omitted the butter as one of my guests was lactose intolerant. The recipe is forgiving and it turned out great nonetheless.
Thanks for posting this one!

Ingredients Nutrition


  1. Heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
  2. Remove the skin from the sturgeon and place in a large stainless steel bowl.
  3. Add the olive oil, garlic, course black pepper and salt.
  4. Mix the seasonings into the fish to coat.
  5. Prepare the mushroom sauce by heating a large sauté pan on high.
  6. Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
  7. Sauté the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
  8. Place the sturgeon on the grill and reduce the heat to a medium setting.
  9. Close the grill and leave the fish as is for 2 minutes.
  10. While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid.
  11. Reduce by almost half.
  12. Flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
  13. Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.

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