As seen on our 2010 OCTOBER DINNER SHOW menu. This marinade seems long–lots of ingredients, but it is just dumped together and is worth the effort. (we use this one for chicken as well, but not after using for fish, of course!) The breading step is easy.


  • 6 each 4-6 ounce sturgeon, or rockfish

  • Marinade:
  • ½ cup cilantro leaves, packed
  • ¼ cup parsley leaves, packed
  • ¼ cup basil leaves, packed
  • 4 ounce lime juice
  • 8 ounce white wine
  • 1 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 3 teaspoon coriander seed
  • 1 Tablespoon old bay
  • 1 head garlic, mashed
  • 1 Tablespoon chili paste
  • 1 teaspoon sea salt
  • 1 onion, pureed
  • Breading ingredients:
  • 8 ounce vegetable oil
  • ½ cup corn mesa (fine corn meal)
  • ½ cup cornmeal
  • At service
  • As needed vegetable oil for cooking


Combine marinade ingredients and place in large baggy; add sturgeon and marinade 1 hour.  Remove from marinade and wipe off excess.  Preheat sauté pan; add oil to heat.  Place fish in corn flour mixture; remove and dust off; place in pan flesh side down; cook to brown and turn; reduce heat and cook through. Remove when internal temperature reaches 150F.


printable page