- 2 pieces Chipotle marinated sturgeon fillet
- 1 large clove of garlic, minced
- 1 cup fresh corn (or frozen, defrosted)
- 2 red bell peppers (fresh or roasted)
- 1 tablespoon butter or olive oil
- 1 teaspoon apple cider vinegar (optional)
- Salt and pepper to taste
- 1 cup salsa verde (optional)
Roast red bell pepper: Heat oven to 500 degrees, cut peppers into quarters. Remove seeds and membrane. Place skin side up on baking sheet lined with foil and roast until skin blisters and turns black. Remove from oven and cover peppers with dish towel or place them on a dish towel or place them in a paper bag until cooled. Remove skin. Cut into thin strips. You can buy already roasted instead.
To Cook Sturgeon: Thaw sturgeon and then remove from package. Place on a baking sheet lined with foil. Broil on high for 6-8 minutes. Turn off oven// but leave fish inside for an additional 6-8 minutes. Remove and set aside.
Heat butter/oil in pan using medium heat. Add garlic and toast until it starts to brown. Add the corn and peppers and sauté until the corn softens, about five minutes. Add salt, pepper and vinegar to taste.
Place the mixture on plate and top with sturgeon. For added heat and flavor, serve with your favorite salsa verde.
++ You can use any fish and add the seasoning for the marinade.
Chipotle Seasoning Ingredients
1/2 Tablespoon crushed Chipotle pepper.
1 Tablespoon Chipotle chili powder (or any other chili powder)
1 Tablespoon paprika (smoked if available)
1 Teaspoon ground cumin.
1 Teaspoon garlic powder.
1 Teaspoon oregano.
1 Teaspoon ground coriander.
1/2 Teaspoon sea salt.
By Sharon Feldman
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