STURGEON STEAK GRILLED with Georgian style sauce


Sturgeon is a large bottom fish that can be very gamey in taste when the fat is not completely removed. The trim often comprises up to 30% of the total weight so it becomes expensive to trim, but worth it. The fish requires a little longer cooking than fish that propel through the water with just the back fin. This fish moves its whole body, making the meat tight and almost steak like in texture. You can ask your fish monger to trim the fish for you but you will pay for the full weight of the filet typically.


  • For marinade:

  • 6 cloves garlic, pasted
  • zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup EVOO
  • 2 teaspoons sea salt
  • 1 teaspoon ground coriander
  • 4-8 block cut pieces (3-4 ounces each) fresh Pacific sturgeon that has been trimmed of all fat and bloodline



Blend marinade ingredients; strain and add fish; refrigerate 2 hours to overnight.  As long as there is plenty of oil in the marinade to protect the fish from lemon juice. Remove from marinade. Season tops with Salt, Pepper, Coriander. |
At service, prepare grill over medium high heat; add grapeseed oil or other neutral high smoke point oil to fish for protection. Place fish seasoned side down onto hot grill. Allow time to crisp and sear before moving it. The fish will loosen itself when ready about 2-3 minutes. Don’t rush it. Remove grilled side up onto baking sheet to finish in the oven. Bake  400°F oven for 5-8 minutes. Always check earliest time estimated — add more time if needed. Using a thermometer, the fish can be removed  when meat easily gives to a sharp instrument or at 145 or so and will continue to cook outside the oven.



  • 1/2 cup shallots, minced
  • 1/2 cup white wine
  • 2 cups heavy cream reduced by half
  • 1 tablespoon garlic paste
  • 1 teaspoon flavors of the Middle East (purchased or recipe)
  • 1/2 cup cilantro leaves (no stems) loosely packed, chopped


Over medium heat sweat the shallots until they are brown. Add the wine and simmer until wine evaporates completely. Add the garlic, cream and flavors of the Middle East to the shallots. Add the chopped cilantro leaves. Serve hot over one side of the sturgeon.


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