Easy recipe for grilled sturgeon, the fish is seasoned with a spicy coriander spice mix, grilled and finished in the oven. Served with a warm lime cilantro butter sauce.
This is a very simple and flavorful recipe for grilled sturgeon. I had sturgeon for the first time a few years ago, on the grill at a friend’s house, and loved it. It has an almost steak like texture and more flavor than other types of fish. However, I could never find sturgeon at the grocery store or even at the fish market, so it started to become a distant memory. Then I was at Whole Foods recently, and wasn’t planning on buying fish, but the moment I saw the “Wild sturgeon” sign I knew we would be having fish for lunch that day.
The seafood expert at Whole Foods mentioned that they only sell wild sturgeon, but it isn’t available very frequently. I mentioned that I was thinking of grilling the sturgeon and he recommended finishing it off in the oven because it tends to be tougher than most fish. I wanted the fish to have a lot of spicy flavor and used a coriander seasoning to marinate and season the fish. I used an electric indoor grill, partly because it is extremely cold outside and we have a charcoal grill that takes forever to warm up – but also because the electric grill is great for cooking fish in a precise way.
I love making sauces to serve with fish and seafood, and found a great recipe for a lime cilantro butter sauce in one of my favorite cookbooks Fired Up by Jeff Blank – owner/chef of Hudson’s on the Bend (an restaurant in Austin, TX).
Grilled wild sturgeon with lime cilantro sauce
- 2 lbs wild sturgeon
- 1 teaspoon salt
- 1 tablespoon of olive oil
For the coriander seed seasoning (you will need 2 tablespoons for this recipe and will have leftover seasoning):
- 3 tbs coriander seeds whole
- 1 tsp ground cumin
- 1 tsp ground cayenne pepper
- 1 tsp ground white pepper
- 2 tsp garlic powder
- 1 tbs dry oregano
- 1 tbs dry thyme
- 1 tbs salt
- 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
Lime cilantro butter sauce
- 1 medium sized shallot
- 4 garlic cloves
- ½ cup white wine
- Juice from 2 limes
- 2 tablespoons of lime zest
- ½ cup heavy cream
- 2 Serrano peppers can also use jalapenos for a less spicy version
- 4 oz 1 stick of unsalted butter, room temperature, cut into 8 pieces
- 1 bunch of cilantro
- Salt to taste
- Combine the shallot and garlic cloves in a mini food processor and pulse until well minced.
- Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount.
- Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine.
- Continue cooking until reduced by half again, about 10 minutes, and remove from the heat.
- Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy.
- Add the butter, piece by piece, and blend well.
- Add the cilantro and blend until completely minced.
- Add salt to taste.
- Serve the sauce warm.