Best Sturgeon Szechuan Recipes

Sturgeon with Mushroom and Thyme Reduction image

Provided by rickv

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 sturgeon fillets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon fresh coarse ground black pepper
1 pinch kosher salt or 1 pinch sea salt
1/2 cup button mushroom (sliced)
1/2 cup shiitake mushroom (sliced)
1/2 cup oyster mushroom (sliced)
1/4 cup shallot (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or 1/4 cup vegetable stock (canned)
2 tablespoons dry white wine
1 pinch salt & fresh ground pepper

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.

Nutrition Facts : Calories 164.8, Fat 16.4, SaturatedFat 3.7, Cholesterol 7.6, Sodium 64.5, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 0.8

Sturgeon Szechuan image

Provided by P48422

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 teaspoons sesame oil
4 tablespoons clarified butter
flour (for dusting)
4 (6 ounce) white sturgeon fillets (skin off)
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 pinch red pepper flakes
1/2 lemon, juice of
1/3 cup sake or 1/3 cup dry sherry
3/4 cup teriyaki sauce (see below)
chopped peanuts
4 teaspoons minced garlic
2 teaspoons minced ginger
1 cup soy sauce
2/3 cup sake or 2/3 cup dry sherry
2 lemons, juice of
1/2 cup brown sugar
2 -3 tablespoons honey

Steps:

Heat the sesame oil and the butter until hot.
Dust the fillets with flour.
Pan fry until light brown on both sides.
Add the garlic, ginger and red pepper flakes.
Cook until the garlic just starts to brown.
Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
Add the teriyaki sauce and reduce until caramelized.
(If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
Garnish with chopped peanuts.
Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.

Nutrition Facts : Calories 610.9, Fat 20.2, SaturatedFat 9.1, Cholesterol 132.6, Sodium 6198.5, Carbohydrate 54.8, Fiber 0.9, Sugar 44.1, Protein 39

Butter Poached Sturgeon image

Provided by Michael Symon : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 sliced shallots
1 vanilla bean split
1 bay leaf
1 tablespoon kosher salt
4 ounces fish stock
2 pounds butter, melted
2 pounds sturgeon fillets
1 bunch watercress
1 red onion, minced
2 tablespoons capers, rinsed and drained

Steps:

Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers.