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Wild Sturgeon with Apples and Onions

Posted by Kira DeRito on

My favorite sturgeon recipe calls for fresh apricots. With my usual Pollyanna attitude I browsed through the produce section at Ralphs thinking that maybe there would be  fresh apricots available from... Hawaii? Yeah, not so much. They had piles of beautiful apples and sweet onions though, that got me thinking in a very delicious direction. This recipe turned out *spectacular* - it's just one pan, and about 30 minutes to amazing. (Ask me in the summer about my apricot sauce though, it's *killer*.)



  • 6 to 8oz sturgeon per adult serving, skin off
  • 1 sweet onion
  • 2 apples (golden delicious)
  • 2 T butter
  • 1 T olive oil
  • 1 cup vegetable stock
  • Seafood seasoning
  • Salt


Start by peeling and slicing your apples, and then slicing up the onion as well. This is the 'hard' part. (And that's how you know it's gonna be easy!) Open up your sturgeon package and sprinkle the fish liberally with seafood seasoning. If your seasoning is 'no salt', sprinkle some salt on the fish as well - it will bring out all the flavors.


In a large fry pan, swirl the olive oil in the bottom and turn your burner on medium high. Add your sturgeon chunks and sear for about two minutes, then flip and sear for two minutes more. With a pair of tongs, remove the fish from the pan. (It's not going to be cooked all the way through just yet, but that's fine - we'll finish it in a bit.)


Now, toss in the butter and slide the sliced apples and onions right on top. You might turn your burner down just a touch, but not too much. We're going to spend the next 6-7 minutes caramelizing the fruit and veg, so toss occasionally but don't fuss with them too much because we want some of that nice golden brown.


Once your apples and onions are cooked down, add a little bit of salt and the cup of vegetable stock. Return your sturgeon chunks to the pan and tuck them in a bit so they reach the bottom of the pan. Pop a lid on your creation and let it all bubble and simmer for about 4-5 minutes more.

Serve each sturgeon steak with a pile of apples and onions on top and prepare to be impressed. The perfect late winter meal - enjoy!


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