A sturgeon is a meaty fish perfect for grilling. This recipe offers two distinct marinades: a classic Italian style with olive oil and herbs and a traditional Bulgarian version with vinegar and garlic. Both create a rich and flavorful dish perfect for a summer barbecue. The key to this recipe is to finely mill and chop all herbs to avoid burning on the grill.
Preparation Time
- Prep time: 40 minutes (including marination)
- Cook time: 25 minutes
- Total time: 65 minutes
Ingredients (For Four People)
For the Sturgeon Fillets
- 800g sturgeon fillets, cut into large chunks
- Metal or wooden skewers (soak wooden ones in water for 30 minutes before using)
Italian Style Marinade
- 3 tablespoons olive oil (45 ml)
- 2 garlic cloves, minced
- 1 teaspoon finely chopped rosemary (5 ml)
- 1 teaspoon finely chopped oregano (5 ml)
- 1 teaspoon lemon zest (5 ml)
- Salt and black pepper, to taste
- Juice of 1 lemon
Bulgarian Style Marinade
- 3 tablespoons vinegar (45 ml)
- 2 garlic cloves, minced
- 1 tablespoon finely chopped parsley (15 ml)
- 1 teaspoon paprika (5 ml)
- 1 teaspoon finely chopped dill (5 ml)
- 1 tablespoon sunflower oil (15 ml)
- Salt and black pepper, to taste
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Sturgeon
- Rinse the sturgeon fillets under cold water and pat dry with paper towels. Cut into even-sized chunks for easy skewering, or use whole if size suits.
- Divide the sturgeon chunks into two equal portions: one for the Italian marinade and one for the Bulgarian marinade.
Step 2: Italian Marinade
- Mix olive oil, garlic, rosemary, oregano, lemon zest, salt, and pepper in a bowl.
- Add the sturgeon chunks and toss to coat. Cover and marinate in the fridge for 30 minutes.
Step 3: Bulgarian Marinade
- Combine vinegar, garlic, parsley, paprika, dill, sunflower oil, salt, and pepper in another bowl.
- Add the sturgeon chunks and mix well. Cover and refrigerate for 30 minutes.
Step 4: Skewer the Sturgeon
- Thread the marinated sturgeon chunks onto skewers, ensuring they’re evenly spaced.
- Preheat your grill to medium-high heat.
Step 5: Grill the Sturgeon
- Grill the sturgeon skewers over medium-high heat for 3-4 minutes per side or until the fish is cooked and slightly charred outside.
- Be sure to turn the skewers carefully so the fish cooks evenly and doesn’t stick to the grill.
Step 6: Serve
The grilled sturgeon should be served with fresh lemon wedges on the side, accompanied by grilled tomatoes, roasted vegetables, or a light salad.
Tips and Tricks
- Avoid Burning Herbs: Always finely mill and chop herbs to avoid burning them during grilling.
- Soaking Wooden Skewers: To prevent burning, soak wooden skewers in water for at least 30 minutes before grilling.
- Alternative Cooking: If you don’t have a grill, use a grill pan or even bake the skewers in the oven at 200°C (400°F) for 15-20 minutes.
Serving Suggestions
Serve the skewers with grilled vegetables like zucchini, bell peppers, or roasted potatoes. A fresh salad with olive oil and lemon vinaigrette also pairs beautifully.
Wine Pairing
For this dish, a light white wine like an Italian Vermentino or a Bulgarian Misket complements the fresh, herbaceous flavors of the marinades.
Nutritional Information (Per Serving)
- Calories: 400 kcal
- Protein: 35g
- Fat: 20g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 550 mg
Storage Suggestions
Leftover grilled sturgeon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or enjoy cold in a salad.
About the Grilled Sturgeon on a Skewersh
Grilled sturgeon skewers are a Mediterranean and Balkan classic, offering a fusion of flavors. The Italian marinade brings zesty lemon and fragrant herbs, while the Bulgarian marinade features bold garlic and fresh herbs. Both styles enhance the sturgeon’s natural richness.
Cultural Context
Sturgeon (есетра in Bulgarian) is a prized fish in both Italian and Bulgarian coastal regions. In Italy, it’s often marinated with olive oil, lemon, and herbs, reflecting Mediterranean cuisine’s emphasis on simplicity and freshness. Meanwhile, in Bulgaria, marinating fish in vinegar and garlic is a popular method, bringing out the flavors of the sea with a tangy twist.
