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!
The Grilled Sturgeon
- 4 sturgeon fillets (6 to 7 ounces)
- 1 tablespoon minced fresh garlic
- 2 tablespoons olive oil
- 1 teaspoon fresh coarse ground black pepper
- 1 pinch kosher salt or 1 pinch sea salt
The Mushroom and Thyme Reduction
- 1⁄2 cup button mushroom (sliced)
- 1⁄2 cup shiitake mushroom (sliced)
- 1⁄2 cup oyster mushroom (sliced)
- 1⁄4 cup shallot (sliced)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme
- 1⁄4 cup chicken or 1⁄4 cup vegetable stock (canned)
- 2 tablespoons dry white wine
- 1 pinch salt & fresh ground pepper
Directions See How It's Made
- Heat the grill, (or use a grill pan) 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 sauce by heating a large sauté pan on high.
- Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
- Sauté 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.
- Reduce by almost half.
- 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.