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This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.
The Grilled Sturgeon
- 4 sturgeon fillets (6 to 7 ounces)
- 14.79 ml minced fresh garlic
- 29.58 ml olive oil
- 4.92 ml fresh coarse ground black pepper
- 0.25 ml kosher salt or 0.25 ml sea salt
The Mushroom and Thyme Reduction
- 118.29 ml button mushroom (sliced)
- 118.29 ml shiitake mushroom (sliced)
- 118.29 ml oyster mushroom (sliced)
- 59.14 ml shallot (sliced)
- 29.58 ml extra virgin olive oil
- 14.79 ml butter
- 4.92 ml fresh thyme
- 59.14 ml chicken or 59.14 ml vegetable stock (canned)
- 29.58 ml dry white wine
- 0.25 ml salt & fresh ground pepper
- 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.