When seared over hot charcoal, grilled sturgeon ranks up there in the gourmet eating category. The fine white flesh is mild tasting, and more like meat than fish.
And you'll never find a bone in a sturgeon fillet - sturgeon have no bones...at all! Their skeleton is made of cartilage.
Sturgeon is very hard to come by unless you fish for them, or know someone that fishes for them. I've caught them out of the mouth of the Columbia river, between Washington state and Oregon...and the Pacific Ocean. It's big water with a strong tidal current.
And looky there! There I am with a keeper size sturgeon, just over 42 inches long. Now if it were over 60 inches I would've had to let it go. To see a picture of the big one I couldn't keep, go to this smoked sturgeon recipe.
With this recipe the sturgeon is lightly seasoned, grilled and served with a lively lemon-caper sauce.
INGREDIENTS - For Grilling Sturgeon
Pat the sturgeon dry. Rub all sides with the garlic clove, then season with salt and pepper. Brush on olive oil right before placing on your grill, over medium-high heat. Grill for 3 minutes per side, or until flesh has just firmed up. Served immediately with the lemon caper sauce.
INGREDIENTS - Lemon-Caper Sauce
Heat the butter in a small saute pan over medium-low heat. Add garlic, capers, lemon juice and zest, and saute in the butter for 1 minute. Add the parsley, stirring in. Remove from heat. Drizzle over grilled sturgeon just before serving.
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