Grilled Sturgeon with Lemon-Caper Sauce
November 29, 2013
Ingredients
Acadian Sturgeon fillets, about ½ pound each, skin removed
• salt
• pepper
• extra virgin olive oil
Lemon-Caper Sauce
• 4 tbsp butter
• 2 tbsp lemon juice
• zest from ½ lemon
• 1 tbsp capers
• 1 small clove garlic, grated or minced
• 1 tbsp fresh parsley, chopped
Directions:
1. Start grill. Will require a med-high heat.
2. When grill is ready, thoroughly clean the grilling surface before using a towel
soaked in vegetable oil to coat the grill plates.
3. Lightly coat fish with vegetable oil, season with salt & pepper, and place on
grilling surface. Do not move or disturb once placed on the grill.
4. Grill for 3 to 4 minutes per side. Remove from heat, cover, and let rest.
5. While the fish rests, melt butter in a small fry pan over med-high heat. Add garlic
and sauté for about a minute. Add the lemon juice, zest, and capers, continuing to
sauté for another minute. Remove from heat, add parsley and gently stir.
6. Place sturgeon fillets on a serving platter, spoon lemon-caper sauce over the
fillets, and serve.
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Shared by M. Daniel Lachance, Quebec City