Presented by: Chef Frank Magana
Ingredients for Sturgeon
- 2 lbs Sturgeon Fillets (4-8oz portions)
- 1 batch Red Chimichurri (see below)
- 1 Red Bell Pepper (julienned)
- 1 Yellow Bell Pepper (julienned)
- 1 Yellow Onion (julienned)
- 3 Tablespoon Olive Oil
- Salt & Pepper to taste
Ingredients for Red Chimichurri
- 1/2 Cup Italian Parsley (Flat Leaf)
- 1 Yellow Onion (cut in quarters)
- 4 Garlic Cloves
- 1 Red Bell Pepper (seeded, cut in quarters)
- 2 Roma Tomatoes (seeded)
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Chili Powder
- 1 Each Bay Leaf
- Heavy pinch of Salt
- A few grinds of fresh ground Pepper
- Pinch of Red Chili Flakes
- 1/4 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
Preparation for Sturgeon
Start by removing skin from the fillets and double checking for any bones. In a medium bowl pour half the Red Chimichurri over the sturgeon fillets and rub all over. Allow to rest in the refrigerator for at least 2 hours.
Pre-heat oven to 375°F
Season the marinated Sturgeon fillets with salt & pepper. In a hot sauté pan over medium high heat, add 1 tablespoon olive oil and 2 fillets of Sturgeon. Cook on each side for 3 minutes. Transfer to a roasting pan and sear the other 2 fillets as you did the first. Place all four fillets in the preheated oven and roast for 8-10 minutes, possibly longer if fillets are very thick.
While sturgeon is in the oven, heat a cast iron pan on over high heat. In a bowl, toss the bell peppers and onions with the remaining olive oil, add salt and pepper. Working in two batches, add half the onions & peppers to the hot cast iron pan and cook for just 2 minutes then remove from heat. Repeat process for second batch. We’re looking just to sear/char the peppers but leave them firm in the center. When done, remove Sturgeon from the oven and transfer from the roasting pan to a platter. Top with remaining Red Chimichurri and warm peppers & onions. I also like to finish this with a little reduced balsamic vinegar.
Preparation for Red Chimichurri
Add all the ingredients into a food processor. Begin with a few one-second pulses. As the larger pieces begin to break down, switch to “on” setting and chop for 1 minute. Taste and adjust for salt.
Allow the Chimichurri to rest for at least ten minutes for the flavors to combine. Enjoy!
Beverage Pairings: Chinook Cellars Semillion and Cabernet