Fishing for North America’s largest species of freshwater fish is a thrill. Not knowing whether you’ll hook a one-footer or a sturgeon that can reach up to 15-feet is exciting, to say the least. Depending on sport fishing regulations, sturgeon can sometimes be kept, but recently catch-and-release is in place amid common fisheries.
If you find yourself with opportunity to catch sturgeon, go for it. If you can keep one, that’s even better. Here’s one of my favorite recipes from our book, Cooking Seafood.
Sturgeon Fajitas
- 1 pound sturgeon
- Fajita Spice Rub*
- 1 large red onion, sliced
- 1 green pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 tablespoons olive oil
- Corn tortillas
- Sour Cream
- Fresh Salsa
Cut fish into strips and coat with Fajitas Spice Rub. Let sit 15-20 minutes at room temperature. Warm tortillas in a 200º oven wrapped in a damp towel or brush with water and heat individually on a warm skillet.
In a large skillet or on a griddle, sauté onions and peppers in 1 tablespoon olive oil on medium-high heat until caramelized. Remove vegetables from skillet or push to edge of griddle. Sauté fish in remaining tablespoon olive oil until no longer opaque.
Serve fish and vegetables on warm corn tortillas with sour cream and fresh salsa or with rice and beans.
*Fajita Spice Rub
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
In a small bowl, mix all ingredients until thoroughly combined.
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