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Discussion Starter · #1 ·
My buddy and I have caught 7 keepers in the last week...We have a lot of sturgeon And the only way we know how to cook it is to deep fry it... Does anyone know any good sturgeon recipes??? Baked, fried, soup, BBQ, whatever please post it.


Thanks :cheers:
 

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Ingredients:
2 fillets
3 limes
3 Tblspoons extra virgin olive oil
kosher salt to taste
cracked pepper to taste

Slather in extra virgin olive oil and season liberally with Kosher salt, and cracked pepper from a peppermill.

Put on a grill at med heat and sear for 3 mins and turn, after turning squeeze the juice from half a lime onto fillets.

continue this method of turning and the lime juice until desired doneness is reached. 10 to 15 minutes depending on thickness of fillet.

serve with grilled aspearagus and grilled tomatoes.

Slice toms in half and cover in olive oil, salt pepper and parmesean cheese. grill open face up 3 to 5 mins and serve.

Peel aspearagus below the heads with peeler, season in olive oil and salt and grill for 10 to 20 mins until tender turning often.

Give this a try...it is AWESOME!!
 

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cut it into 1 inch cubes and boil in some water with a couple tsp of salt for about 20 mins and strain off the water and dip in melted butter
poor mans lobster YUMMY best with fresh fish :grin:
 

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1 lb. sturgeon steaks or filets
1/3 C mayonnaise
1/2 C cracker meal crumbs
1 tsp. lemon pepper
1 tsp. butter

Preheat oven to 425 degrees. Grease a metal baking pan with the butter. Spread a generous
amount of mayonnaise on both sides of the fish.

Roll fish in cracker meal flavored with the lemon pepper. Place fish in the baking pan. Lay a
piece of foil loosely over the top of pan and place in the oven. Cook for 5-7 minutes, until
cooked. Serves 4.
 

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One filet of a 42"-46" Sturgeon

1 Cup Real Mayonnaise
1 cup Ranch dressing (Most important)
¼ cup brown sugar
1 Large Yellow Onion, Cut into Rings cut onion smaller maybe less
2 Large Lemons, Sliced into Discs or a little lemon jucie
2 Large Limes, Sliced into Discs (we dont use)
2 Cubes (1/2 Lb) Sweet butter, Warmed to room temp for easy spreading
Course Ground Black Pepper
Garlic Powder garlic salt
Table Salt
(we Cooked in clay pot)
Next time I will use a little less sugar
Cut Sturgeon in 2 or 3 inch steaks, and place each steak (Separately) in foil, leaving ample foil to fold and seal prepared
sturgeon. Generously season tops with black pepper, garlic powder, and salt. Spread butter generously on tops of seasoned fish, add most of the sugar here
Place Onion Rings, Lemon, and Lime slices on top. Cover with a Very heavy topping of Mayonnaise and Ranch
Dressing. Pack foil wrapped fish in a large covered roaster.

Place roaster in pre-heated oven, and bake at 350 degrees for about 40-45 minutes, or until steaks flake easily with a fork.

These receipies are not ours just modified (authors unknown)
 

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Takes some work, but is really good on a cold day.
Sturgeon Gumbo

4 to 5lbs of sturgeon meat cubed ~½” x ½” (bite size)
2lbs peeled & cooked shrimp cut in ½.
8 to 10 oz of cooked crab meat, or 2 cans.
2 (14oz.) cans of chicken broth.
½ cup butter
½ cup bacon drippings (takes about 1 lb of bacon)
½ cup (or more) flour
6 cloves of garlic, chopped or pressed
3 large green bell peppers, chopped
2 large sweet yellow onions, chopped
2 cups chopped celery
2 large bunches green onions, chopped
2 (6oz.) cans tomato paste
1 (16oz) can whole tomatoes
1-teaspoon thyme
1-teaspoon oregano
1-teaspoon basil
½ teaspoon cayenne pepper
1 Tablespoon seasoned salt
1 Tablespoon pepper
1 Tablespoon parsley flakes
1 Tablespoon file’

Cook bacon, reserve ½ cup drippings.

Quickly brown sturgeon meat and 3 cloves garlic in ~ 2 Tablespoons of bacon drippings. Do NOT cook sturgeon meat completely, separate meat from broth. Set meat aside.

In a large pot, cook butter, ½ cup bacon drippings and flour until color of an old penny, stirring constantly. Add remaining 3 cloves of garlic, green pepper, celery, yellow onions, and green onions. Cook vegetables stirring constantly, until green pepper and yellow onion become limp. Add tomato paste and whole tomatoes; mix well, breaking tomatoes with spoon. Add chicken broth to make desired consistency.

Simmer, covered, for 1 hour or longer.

Add sturgeon, crab meat and shrimp 45 minutes before serving time.
Add additional broth to make of desired consistency.
Bring to boil over high heat. Add file’. Cook for 5 minutes on high heat, stirring constantly.

Remove from heat, and serve over hot cooked rice.
 

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Sturgeon Spagetti.

Yes really! :tongue:

Boil sturgeon cubes in salted water. Meanwhile heat your spagetti sauce and add onion, green peppers, oregano, minced garlic. Add Sturgeon cubes and simmer for 10 minutes. Serve over noodles or your choice of pasta and add parmesan cheese.

Try it, you'll like it. :smile:
 

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Quick & easy sturgeon shish kabobs.
Cut sturgeon into 1" x 1" cubes. Place in bowl, squeeze the juice out of 1 whole lemon. Mix in bowl, and let sit for 1 hour.
Cut up peppers, onions, mushrooms, tomatoes, and what ever else you like on shish kabobs.
Arrange materials on skewers, coat well with Kikkoman's Teriyaki glaze, sprinkle with garlic powder & pepper to taste.
Grill.
Serve over hot rice with grilled asparagus.
ENJOY !
 

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Discussion Starter · #13 ·
I also have about 60 lbs of albacore fillets I'll try some of these on it aswell


F-SHKLR!!!!!!! That recipe was awesome!!! Tried it last night with the spears and steamer clams ......WOW.....!!!! Thanks

[ 11-05-2003, 08:54 AM: Message edited by: Steelhead Hound ]
 

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Dip fish in egg then panko,fry to a golden brown.
 

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Sturgeon With Wild Mushrooms
The following recipe highlights the sturgeons meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.

The Grilled Sturgeon

4 sturgeon filets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon course ground black pepper
pinch of kosher salt or sea salt

The mushroom & thyme saute

1/2 cup button mushrooms (sliced)
1/2 cup ####### mushrooms (sliced)
1/2 cup oyster mushrooms (sliced)
1/4 cup of shallots (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or vegetable stock (canned)
2 tablespoons dry white wine
pinch of salt and ground black pepper

Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill".

Next head the grill 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 saute by heating a large saute pan on high. Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke. Saute 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. 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. This recipe is excellent with roasted potatoes, yams or a rice blend.

Serves 4
Recipe by Brian Johnson

* The following tool will help you determine when this baked fish recipe has reached the desired temperature. It works great for roasting meats, chicken and turkey and comes highly recommended from
 

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Sturgeon roasted on a bed of salt.

5 cups corse sea salt
6 pieces of sturgeon 6 to 8 oz each
1 tblspn olive oil
1 cup lightly packed thyme sprigs - fresh
1 cup lightly packed oregeno sprigs - fresh
20 fresh bay leaves
1 lemon thinly sliced
herb oil ( recipe attached)

Spread sea salt in a 9 x 13 baking dish. Heat in a oven at 450 degrees or about 20 minutes.

Salt and pepper one side of the sturgeon. Pour olive oil in a non stick skillet over high heat. Sear each side of the sturgeon untill lightly browned on each side.

Remove hot baking dish from oven and add thyme oregeno sprigs, bay leaves and all but three lemon slices lightly through out the pan. Place sturgeon evenly around the pan. Take the last three lemon slices and cut them in half placing a piece on each piece of sturgeon.

Bake in oven for 12 to 15 minutes or untill fish is opaque and moist through out.

Drizzel herb oil over cooked sturgeon

### Herb Oil

In a blender combine 1/2 cup of extra virgin olive oil 2 tblspn each of thyme leaves, oregeno leaves and chopped parsley. Blend until smooth and run through a strainer pressing to extract as much oil as possible.

I would suggest a nice Chardonnay such as a Kendall Jackson Grand Reserve or a cold can of Pabst Blue Ribbon :grin:

Bon Apetite!!
 

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broil the sturgeon with some butter and pepper. Take out and cover with a standard picatta sauce.
(lemon juice, white wine, capers, and a little cornstarch to thicken.) It's easy and tastes great.
Of all the ways I cook the fish, folks seem to like this the best and it's so easy.
Enjoy the fish!
GBS
 

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Coat 1 inch steaks with Paul Prudhommes "seafood magic" get a cast iron pan really hot and add a generous slab of butter...leave it in the pan until it turns brown and just as it begins to smoke, cover the bottom of the pan with the coated fish...open the front door and turn a fan on...let it cook on high heat each side for about three minutes after the pan is hot again...a deep reddish brown is what your after.

mix chopped cilantro with sour cream, lime juice and a bit of green chile tobasco...spoon the mixture over the fish and enjoy with a chardonnay (Trader Joes has a few really good non-alcohol chardonnays)
 
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