Coriander Coated Sturgeon Fillets Recipes

STURGEON WITH MUSHROOM AND THYME REDUCTION

Steps:

• 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.

GRILLED WILD STURGEON WITH LIME CILANTRO SAUCE

Steps:

• Place the sturgeon and the salt in a bowl and cover with water, let sit for about 10 minutes and rinse.
• To make the seasoning mix, put all the ingredients for the mix in a mini food processor and pulse until crushed and mixed. The coriander seeds will not be completely powdered and should be partially crushed. You can also use a mortar and pestle instead of the mini food processor.
• Rub the olive oil and spicy coriander seasoning all over the fish and let marinate in the refrigerator for a couple of hours.
• Pre-heat oven to 400 F (skip if only grilling)
• Heat the grill and place the sturgeon on the grill, grill for about 5 minutes per side.
• Transfer to oven safe dish and bake for about 15-20 minutes.
• Serve immediately with the lime cilantro butter sauce

CUMIN CORIANDER CRUSTED SALMON

Steps:

• Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
• Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
• Preheat oven to 400.
• Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Serve with lemon wedges.
• Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.