Sturgeon are large, bony fish that can be found in both fresh and saltwater. Sturgeon are mostly prized for their caviar, but you can also steam, bake or pan-fry them. Sturgeon fillets are dense and flavorful and they pair well with sharp and tangy flavors like horseradish, vinegar or citrus. Sturgeon is also a healthful meal, with only 4.4 grams of fat for a 3.5-ounce portion, and it is a good source of vitamins B6 and B12, niacin, phosphorous and selenium.
Fill a stockpot 3/4 of the way full with water and bring it to a boil over high heat.
Line a bamboo steamer with a piece of rice paper or waxed paper with holes in it. Place the four sturgeon fillets into the steamer basket and place the steamer basket on the stockpot. Place the lid on top of the steamer basket.
Allow the sturgeon fillets to steam for five to 10 minutes, or until the fillets are opaque and cooked all the way through.
Remove the steamer basket from the stockpot and carefully take the sturgeon fillets out of the basket with a spatula.
Serve the sturgeon fillets with horseradish to garnish, vinegar, or lemon or orange slices.
Preheat the oven to 375 degrees Fahrenheit.
Brush a baking pan with 2 tablespoons of olive oil. Place the sturgeon fillets in the baking pan.
Place the baking pan into the oven and bake the sturgeon for 20 minutes, or until the sturgeon is opaque and cooked through.
Take the sturgeon fillets out of the oven. Serve the sturgeon fillets with horseradish to garnish, vinegar, or lemon or orange slices.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Place the sturgeon fillets into the skillet and brown them for three minutes on each side.
Reduce the heat to medium and continue to saute the sturgeon fillets until they are opaque and cooked through.
Take the sturgeon fillets out of the skillet. Serve with horseradish to garnish, vinegar, or lemon or orange slices.
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Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.