Sturgeon with Caper, Olive and Tomato Sauce
Recipe by Cathy Sander
- Servings: 4
- Nutritional Information (per serving): Calories 187, Total Fat 9 g, Saturated Fat 2 g, Carbohydrates 5 g, Dietary Fiber 1 g, Sugar 2 g, Protein 19 g, Cholesterol 68 mg, Sodium 356 mg
- Total Time: 20 minutes
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Ingredients
- 1 pound sturgeon fillet, sliced into 2 portions
- 1 teaspoon minced garlic
- 1/2 cup sliced onions
- 1 teaspoon fresh rosemary, finely chopped
- 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 high-quality canned variety)
- 1 tablespoon olive oil
Instructions
- Heat a saut pan over medium-high heata warm pan with cold oil prevents sticking. Add the olive oil, then sear the sturgeon pieces for 1-2 minutes per side until golden and irresistible.
- Toss in sliced onions, stirring until translucent. Stir in garlic and rosemary, cooking 1-2 minutes until fragrant and garlic just goldenyour kitchen will come alive with aromas.
- Flip the fish to brown the other side. Add olives and capers, sauting 1-2 minutes to infuse bold, briny flavors that elevate every bite.
- Deglaze with white wine, reducing over slightly higher heat. Lower to medium, stir in tomato sauce, and simmer briefly, turning the fish to coat it in this vibrant, Mediterranean-inspired sauce.
- Perfect when the fish offers slight resistance to touchask your fishmonger for tips. Fresh black pepper adds zing; skip salt thanks to salty olives and capers. Ready to impress!
- Serve hot over rice, pasta, or couscous. Garnish with fresh rosemary for an aromatic, chef-worthy finish that'll have everyone craving seconds.
