Baked Sturgeon With Pearhoney Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Crook1 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sturgeon fillets* cut into 4 |
| equal up to 2 | ||
| portions with bone and | ||
| skin removed | ||
| 1 | 1 pound can Northwest pears | |
| drain and reserve | ||
| liquid for marinade | ||
| & baste pears to | ||
| be used in salsa | ||
| 1 | Shallot, minced | |
| 1 | Tablespoon, fresh ginger | |
| minced | ||
| 1/4 | c | Sour cream |
| Reserved pears, cut into | ||
| bite sized | ||
| pieces | ||
| 1 | T | Honey |
| 1 | T | Cilantro, chopped |
| 3 | Green onions, chopped | |
| 1 | Jar pimientos, diced and | |
| well | ||
| drained 4 ounce | ||
| 1 | t | Lime zest |
| 1 | T | Lime juice |
| 1/4 | t | Red pepper flakes |
| optional | ||
| 1/4 | c | Sour cream |
INSTRUCTIONS
Seafood options: Albacore Tuna, Swordfish, Snapper or Halibut Preheat oven to 400 degrees. In small sauce pan over medium heat, combine pear juice, shallot and ginger. Simmer until liquid has been reduced by at least half. Set aside and allow to cool. When cool, add the sour cream and blend well. Thoroughly coat all sides of the Sturgeon portions with the mixture. Place in 9" x 13" glass baking dish. Bake for 10 minutes. Remove from oven and baste top of each portion with remaining baste. Return to oven and bake an additional 4 to 6 minutes. While Sturgeon bakes, prepare salsa. Makes 4 servings. Pear-Honey Salsa: Blend all ingredients, mixing well. Serve a generous portion on each fillet. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2658
Calories From Fat: 682
Total Fat: 76.1g
Cholesterol: 662.9mg
Sodium: 8790.1mg
Potassium: 4872.4mg
Carbohydrates: 243.4g
Fiber: 27.3g
Sugar: 156.5g
Protein: 249.3g