Sturgeon with Capers, White Wine Cream Sauce

This is one of those dishes that look and sound sophisticated but is actually very easy to prepare and tastes delicious. My brother- in- law Victor caught this big Sturgeon and he shared it with us, very nice of him. J  But if you don’t have a Sturgeon fillet, you can use any kind of white fish: halibut, tilapia, snapper etc.
This recipes defiantly a keeper!!!

2 Tbsp. olive oil
2 Tbsp. butter
3 cloves garlic, minced
1 Tbsp. capers
1/3 cup white wine
1 cup fresh cream or heavy cream
1 cup chicken stock
1/2 teaspoon coarse ground black pepper
4 6-ounce Sturgeon fillet
2 Tbsp. grated Parmesan cheese
Sea salt to taste
Season the fish lightly with salt (rub) & black pepper. Heat the oil and butter in a large sauté pan. Pan fry the fish, for a 3-4 minutes each side over medium heat until lightly browned, surface slightly crisp. Set aside the fish.
Add garlic and sauté for 1-2 minutes over low heat. Raise heat to medium, add capers, wine, cream and chicken stock; simmer for 2 minutes.  
Add filets and simmer over med-low heat for about -5-7 minutes or until filets cooked through.
Stir in Parmesan cheese.  Add salt to taste.  Serve immediately.

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  1. The Mom Chef says:

    I can’t believe that that’s a fresh sturgeon! You need to tell your brother to share with absolute strangers. 🙂 That’s a gorgeous fillet. The sauce looks fantastic, so while I’m sure I’ll have to settle with a lesser fish (unless bro will really donate to strangers), I can’t wait to give it a try. Many thanks for the recipe.

  2. Amrita says:

    Oh yum! I’d never been a fish eater all my life and didn’t like the taste of it either. But, I’m slowly starting to like baked or grilled white fish that aren’t very fishy to taste. I’m going to try this with either a cod or tilapia. Thanks so much!

  3. vimwac says:

    Yummy, this looks really delicious. I just love finding new ways to add fish to my diet, so thank you very much for sharing this recipe. : )

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