Here are a Few ways to cook Salmon, Sturgeon, Steelhead, and all types of fish.
please feel free to share your favorite recipes for fish on this site.
Here is one way to cook Sturgeon.
Put 1/2 cup of soy sauce in a zip lock baggie
Add one table spoon of Worcestershire sauce
Add one teaspoon of lime or lemon juice
Marinate your Sturgeon fillets in the
closed baggie for 45 to 60 minutes prior to use.
Preheat your oven or grill to 350 degrees F.
Make an appropriate sized tray of aluminum foil
Place the Sturgeon fillets in the aluminum tray
and cover and seal with another piece of aluminum foil of ample size.
Bake or grill the package of fillets at 350 degrees F. for twenty minutes.
Carefully remove the aluminum package and open —- be careful of entrapped steam.
Serve with a bake potato (one hour at 350) , spinach and/or green salad and beverage of
choice.
I will be adding some more of Marvin’s fishing guide service recipes soon, so share yours today.
If you are looking to catch some fish in Oregon check out my home page.
Thank you
Marvin
.
Last Updated on by Marvin
Fresh water perch
dip perch fillets in buttermilk, coat with reeeeallly fine cracker crumbs, then fry about 2 minutes a side, in small amount of oil. perch is sure a forgotten fish. sometimes we use flavored oil–chili oil is our favorite!
sounds good, think next time I fish for Perch I will try it…..
Thank you
Marvin
1 pound sturgeon fillet, cut into 2 pieces
1 teaspoon minced garlic
1/2 cup sliced onion
1 teaspoon fresh chopped rosemary
1/4 cup dry-cured or brine-cured olives, pitted
3 teaspoons capers
1/4 cup dry white wine
1/2 to 3/4 cup fresh tomato sauce (or a very good canned one)
1 tablespoon olive oil
Directions
Preheat saute pan over medium high heat (hot pan, cold oil, food won’t stick) until just warm and add the olive oil. Let oil heat and place fillets in the pan. Let sides brown for 1 minute or 2, then add onion. Stir until onion starts to become translucent. Add garlic and rosemary. Cook for 1 to 2 minutes until garlic just begins to brown. Flip fillets over to brown. Add olives and stir in. Then, add capers. Stir for 1 to 2 minutes, then, add white wine. Increase heat for a few minutes to reduce wine. Reduce heat to medium and add tomato sauce. Stir to combine all ingredients and let sit for a few minutes. Flip fillets so that both sides are coated with sauce. Fish is done when there is resistance to pressure. (Check also with your seafood market person about recommended cooking times for the fish.) Freshly ground pepper can be added during the cooking, but salting the dish isn’t necessary since there is a lot of salt in the olives and capers. Serve with rice, pasta, or couscous. Garnish with a sprig of fresh rosemary
Sounds so good, of course the sturgeon have to be caught with Marvin’s fishing Guide service. LOL
Thanks Dave