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welovegod.org - Share Your Recipe!

Recipe Name: Baked Sturgeon With Pearhoney Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/2 Pound(s) 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 Cup(s) Sour cream
Reserved pears, cut into
bite sized
pieces
1 Tablespoon(s) Honey
1 Tablespoon(s) Cilantro, chopped
3 Green onions, chopped
1 Jar pimientos, diced and
well
drained 4 ounce
1 Teaspoon(s) Lime zest
1 Tablespoon(s) Lime juice
1/4 Teaspoon(s) Red pepper flakes
optional
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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