"Fresh from Florida" Recipes for Mote Sturgeon
Herb Seared Sturgeon
with Mango Coconut Curry Sauce
4 6-ounce sturgeon fillets, salt and pepper to taste
2 tablespoons olive oil
Season sturgeon fillets with salt and pepper. Preheat a large sauté pan on medium-high; add oil then carefully add fillets. Sauté fillets for 3 to 5 minutes on each side depending on the thickness of fillets. Serve with Florida Mango Coconut Curry Sauce.
Yield: 4 servings
Florida Mango Coconut Curry Sauce
2 ripe Florida mangoes, cubed
1/2 cup mirin rice wine
1/4 cup dry white wine
1 tablespoon fresh ginger, peeled and chopped
1/2 teaspoon turmeric
2 cups whipping cream
3/4 cup unsweetened coconut milk
1/2 teaspoon Thai red curry paste
salt and pepper to taste
Place mango cubes, mirin rice wine, white wine, ginger and tumeric in heavy medium-size saucepan. Boil until reduced to 1/4 cup. Add cream and coconut milk; bring to a boil. Reduce heat and simmer sauce until slightly thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste with sea salt and fresh ground pepper. Reserve mango cubes for garnish and strain remaining sauce through a fine mesh sieve. Set aside. Note: Sauce can be made ahead and refrigerated.
Yield: 6 servings
Nutritional Value Per Serving
Herb Seared Sturgeon
Calories 239, Calories from Fat 122, Total Fat 14g, Saturated Fat 3g, Trans Fatty Acid 0, Cholesterol 102mg, Total Carbohydrates 0g, Protein 28g, Omega 3 Fatty Acid 0.66g
Mango Coconut Curry Sauce
Calories 412, Calories from Fat 323, Total Fat 36g, Saturated Fat 24g, Trans Fatty Acid 0.89g, Cholesterol 109mg, Total Carbohydrates 16g, Protein 3g, Omega 3 Fatty Acid 0.43g
Sturgeon Coconut Florentine
3 tablespoons olive oil, divided
4 6-ounce sturgeon fillets
1/2 cup seasoned bread crumbs
2 cloves Florida garlic, crushed
1 teaspoon fresh Florida ginger, peeled and grated
1/2 cup diced Florida red onion, divided
1 1/2 cups canned light coconut milk
2 tablespoons fresh Florida lime juice
1/2 cup fresh Florida cilantro, chopped
1 teaspoon soy sauce
1/4 teaspoon hot sauce
salt and pepper to taste
4 Florida plum tomatoes, diced
1 Florida red bell pepper, cored, seeded and diced
1 Florida green bell pepper, cored, seeded and diced
1 10 ounce bag Florida spinach, washed
Brush fillets with 1 tablespoon of olive oil and coat with bread crumbs. Heat 1 tablespoon of olive oil in large sauté pan over medium-high heat. Add fillets and cook 4 - 5 minutes per side to brown. Remove fish from sauté pan. Return pan to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro; bring to a boil. Add soy sauce, hot sauce; salt and pepper and fillets; simmer 1 minute. In a separate large sauté pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fillets with sauce on wilted spinach.
Yield: 4 servings.
Nutritional Value Per Serving
Sturgeon Coconut Florentine
Calories 434, Calories from Fat 260, Total Fat 29g, Saturated Fat 29g, Trans Fatty Acid 0g, Cholesterol 102mg, Total Carbohydrates 14g, Protein 33g, Omega 3 Fatty Acid 0.77g
Pecan Crusted Sturgeon with Spicy Blueberry Coulis
1/2 cup flour
3 tablespoons fresh Florida Italian parsley, chopped
1/4 teaspoon Florida garlic, minced
1/4 teaspoon dried ancho chile powder
salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
1 cup chopped Florida pecans
4 6-ounce sturgeon fillets, 1 1/2 inch thick
2 tablespoons olive oil
1 tablespoon butter
Preheat the oven 375 degrees F. Combine the flour, parsley and seasonings in a flat pie pan. Place beaten egg and pecans in separate flat pans. Dredge the fillets in the seasoned flour; then dip into beaten egg and coat with the pecans on all sides. Set aside. In a large skillet over medium heat, heat the oil and butter. When hot, add the fillets and sauté for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 8 to10 minutes until opaque in center. Serve with Spicy Blueberry Coulis.
Makes 4 servings
Spicy Blueberry Coulis
2 teaspoons vegetable oil
1/4 cup minced Florida onion
1 tablespoon minced fresh Florida jalapeno, seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 tablespoon light brown sugar
3 tablespoon Dijon mustard
1 teaspoon hot sauce
2 cups fresh Florida blueberries
salt
fresh ground pepper
blueberries for garnish
Heat the oil in a non-reactive saucepan. Add the onion and jalapeno and
cook over moderate heat, stirring, until wilted, about 3 minutes. Add
the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer.
Add the blueberries and simmer over low heat, stirring until thickened,
about 10 minutes. Puree the sauce in a blender or food processor until
smooth. Pass through a strainer and season salt and pepper. Serve at
room temperature.
Yield: 2 cups
Nutritional Value Per Serving
Pecan Crusted Sturgeon
Calories 334, Calories from Fat 158, Total Fat 18g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 163mg, Total Carbohydrates 12g, Protein 31g, Omega 3 Fatty Acid 0.67g
Blueberry Coulis (per 3 tbl)
Calories 54, Calories from Fat 8, Total Fat 1g, Saturated Fat 0g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrates 12g, Protein 0g, Omega 3 Fatty Acid 0.00g
Learn more about: Mote Sturgeon Research, Mote Sturgeon Products
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Mote Marine Laboratory has been a leader in marine research since it was founded in 1955. Today, we incorporate public outreach as a key part of our mission. Mote is an independent nonprofit organization and has seven centers for marine research, the public Mote Aquarium and an Education Division specializing in public programs for all ages.
