Wednesday, March 27, 2013

Sturgeon with Parsley Butter

The other day we picked up couple of sturgeon steaks at Uwajimaya. Sturgeon is a meaty fish. I like it better than halibut. I pan fried it and served with a parsley butter and roasted cauliflower on a side. Here is my recipe.


For sturgeon:
2 sturgeon steaks
1 cup of flour
1 tablespoon of Olive Oil

For parsley butter:
2 tablespoons of butter
1 heaping tablespoon of finely chopped flat leaf parsley
1 clove of garlic, minced
juice of 1/2 lemon
1/2 teaspoon of lemon zest


1. To make parsley butter microwave butter for a minute or two on low power (so that it does not explode!) until it is completely melted. Combine melted butter with lemon juice, lemon zest, garlic and parsley. Chill in a refrigerator until fish is ready.

2. Preheat oven to 450F. Wash fish in a cold water and pat dry. Salt both sides of the fish and drench in flour. Pour oil in a pan and on medium high heat fry sturgeon steaks 2-3 minutes a side until golden brown. Fry skin sides for about 20 seconds a side. Transfer fish on to a baking sheet and bake in the oven for about 10-12 minutes until done. Serve with some parsley butter on top.

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