Sturgeon with Mushroom and Thyme Reduction

Recipe by rickv
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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