Tuesday, June 30, 2015

Indian Spice-Crusted Grilled Sturgeon

Moderately high in fat content, Sturgeon has a mild, delicate flavour with lean flesh that is firm and meaty, similar in texture to chicken breast or veal. It takes well to marinades and dry rubs, like this delicious recipe for Indian Spice-Crusted Grilled Sturgeon. Coated in an aromatic mixture of coriander seeds, cumin, cardamom, cloves, black peppercorns, cinnamon and fresh thyme, the filets are then sautéed quickly in a a little olive oil then roasted in the oven for 10-15 minutes. The rich succulent flesh turns white when cooked, becoming wonderfully crunchy on the surface and deliciously moist in the centre.   

Spice Crusted Grilled Sturgeon
Serves 2

3/4lb sturgeon fillet, cut into two pieces
1 tsp ground cinnamon
1/2 tsp cumin seed
1/2 tsp coriander seed
2 cloves
2 green cardamon pods, seeds removed and kept, pods discarded
5 black peppercorns
1/2 tsp sea salt
1 bunch of rapini, trimmed and washed
olive oil
1 lemon
fresh dill for garnish

Preheat oven to 450°F. Place the spices in a small food processor or spice grinder, and pulse until the mixture becomes a coarse powder, then pour onto a large plate. Brush the sturgeon filets in a little olive oil, then dredge the sturgeon, flesh side down, in the spices.

In a non-stick pan over a medium heat, add a little olive oil. When the oil is hot enough, place the sturgeon, spice side down and sear until the spices are golden, about 5 minutes. Flip the fish over, and place the pan into the oven. Turn the oven down to 350°F, and continue cooking for about 15 minutes, until the sturgeon is cooked all the way through.

While the sturgeon is cooking, steam the rapini over high heat until the leaves are wilted and the stalks are al dente, about 10 minutes. Once cooked, squeeze a little lemon juice over top and toss to combine.

To plate, place the rapini on a platter and top with sturgeon fillet, spice side up. Garnish with a little fresh dill and slices of fresh lemon.