Sturgeon with Caper, Olive and Tomato Sauce Recipe

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!
6. Serve hot over rice, pasta, or couscous. Garnish with fresh rosemary for an aromatic, chef-worthy finish that'll have everyone craving seconds.