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Pan-seared sturgeon fillet served with sautéed mushrooms and crispy potatoes on a white plate.

Pan-Seared Sturgeon with Mushrooms and Potatoes

A gourmet seafood dish featuring pan-seared sturgeon fillets served with sautéed mushrooms and crispy potatoes. Perfect for special occasions or weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine International
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 sturgeon fillets 6-8 oz each
  • 2 cups cremini mushrooms sliced
  • 2 medium Yukon Gold potatoes diced
  • 3 tbsp butter divided
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste

Instructions
 

  • Prepare the Sturgeon: Pat the fillets dry and season with salt and pepper. Let them sit at room temperature for 10-15 minutes.
  • Cook the Mushrooms and Potatoes: In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the mushrooms, potatoes, garlic, and thyme. Cook until golden and tender, about 10-12 minutes. Remove and set aside.
  • Sear the Sturgeon: In the same skillet, heat the remaining butter and olive oil over medium-high heat. Add the sturgeon fillets and sear for 3-4 minutes per side until golden and cooked through.
  • Serve: Plate the sturgeon with the mushrooms and potatoes on the side. Garnish with fresh thyme if desired.

Notes

  1. Substitutions:
    • If sturgeon is unavailable, you can use halibut, cod, or sea bass as alternatives.
    • Swap cremini mushrooms for shiitake or portobello mushrooms for a deeper flavor.
    • Replace Yukon Gold potatoes with sweet potatoes for a healthier twist.
  2. Cooking Tips:
    • Ensure the sturgeon fillets are at room temperature before cooking to ensure even searing.
    • Use a cast-iron or stainless steel skillet for the best sear. Non-stick pans may not achieve the same crispy crust.
    • Don’t overcrowd the pan when cooking the mushrooms and potatoes. Cook in batches if necessary.
  3. Storage and Reheating:
    • Store leftovers in an airtight container in the refrigerator for up to 2 days.
    • Reheat gently in a skillet over low heat to maintain the fish’s texture. Avoid microwaving, as it can dry out the sturgeon.
  4. Dietary Adjustments:
    • For a dairy-free version, replace butter with olive oil or a plant-based butter alternative.
    • To make this recipe gluten-free, ensure all ingredients (especially pre-packaged items like broth) are certified gluten-free.
  5. Wine Pairing:
    • A crisp white wine like Chardonnay or Sauvignon Blanc complements the buttery flavor of the sturgeon.
    • For a non-alcoholic option, try pairing with sparkling water infused with lemon or cucumber.
  6. Common Questions:
    • Can I use frozen sturgeon? Yes, but thaw it completely in the refrigerator before cooking.
    • How do I know when the sturgeon is cooked? The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
    • Can I prepare this dish ahead of time? While best served fresh, you can prep the mushrooms and potatoes in advance and reheat them before serving.
  7. Creative Variations:
    • Add a splash of white wine or lemon juice to the pan while searing the sturgeon for extra flavor.
    • Top the dish with a drizzle of herb-infused olive oil or a dollop of garlic aioli.
    • Serve with a side of steamed asparagus or a fresh green salad for a complete meal.
Keyword gourmet seafood, mushrooms and potatoes, pan-seared sturgeon, sturgeon recipe