Fire up the griddle and cast those lines because with this Blackstone Sturgeon with Lemon Cream Sauce we take fresh sturgeon fillets that are seasoned and seared right on the Blackstone and then sauce them with an umami-rich lemon cream sauce, whipped up on the stovetop (or in a saute pan on the griddle).
Blackstone Sturgeon with Lemon Cream Sauce
This sturgeon was such a treat. We do a lot of ocean fishing here, and sturgeon hasn’t been something that we’ve went away so far. This winter, Jeremiah got the opportunity to hit the water with Cannon and Kylie and bring home some sturgeon filets to cure those “no fishing in the winter” blues.
I’d never tried sturgeon before this, and it was so good! Sturgeon isn’t a light, flaky fish. It is more meaty, like veal or even chicken breast. If we’re comparing the texture of sturgeon to another fish, the closest we’ve ever eaten is swordfish.
Sturgeon cooks quickly, like all fish, so if you can get your hands on some it is a great protein option and tastes amazing.
Blackstone Sturgeon with Lemon Cream Sauce shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- sturgeon
– you can use any fish with this recipe if you don’t have fresh sturgeon laying around - salt & black pepper
- fresh thyme
- butter
- olive oil
- shallots
- garlic
- lemon
- mushroom powder
– can be omitted, and the sauce will still be amazing, but you need this in your life and in your spice cupboard. - cream
- chives
How to make Blackstone Sturgeon
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Season and preheat
Season the fish and preheat the griddle over medium-high heat.
2
Cook the fish
4 minutes per side is about right! Use your best judgement though. How long it needs to cook depends on what type of fish and how thick your fillet is.
3
Sauce time
Make the sauce by sauteing the shallots and garlic in olive oil, then adding in the lemon juice, mushroom powder, and cream. Finish it off with your butter.
You can make this either inside on your stovetop or using a small saute pan on the griddle.
4
Serve
We served this over rice with a generous pour of sauce, and sprinkled with green onions and some more lemon juice.
What else can you serve with Blackstone Sturgeon?
Want something a little more than steamed rice? Try one of these sides instead!
- Mushroom Risotto (use more of that mushroom powder in this, too!)
- Browned Butter Mizithra Pasta
- Grilled Asparagus
- Blackstone Togarashi Zucchini
Blackstone Sturgeon FAQ
Can you use another type of fish for this recipe?
You sure can! Halibut, swordfish, mahi mahi, grouper, rockfish, walleye, or pretty much any whitefish would work well with this recipe and this sauce.
How do you store and reheat leftovers?
Ideally, you won’t have any leftovers. Fish is best served immediately after cooking. Reheating can negatively impact the texture. If you DO wind up with some extras, a sous vide would be the ideal way to reheat. If you don’t have one of those, a freezer baggie in a pan of warm water also works!
Are there any substitutions for the mushroom powder?
Nope! You can make mushroom powder by pulverizing dried mushrooms, but I highly recommend picking up a jar of mushroom powder (linked in the recipe card), or just omitting it entirely. The sauce is still really great without it too.
More recipes to love!
- Pork Belly Burnt Ends
- Smoked Brisket
- Spatchcock Chicken
- Pancit Bihon
- Smoked Tater Tot Breakfast Casserole
- Beer Can Chicken
- Smoked Hamburgers
- Smoked Chicken Thighs
- Traeger Salmon
- Traeger Pulled Pork
- Smoked Tri-Tip
- Poor Man’s Burnt Ends
- Traeger Pulled Pork
- Smoked Beef Ribs
Blackstone Sturgeon with Lemon Cream Sauce
Fresh sturgeon fillets, seasoned and grilled on the flat top griddle. Served with lemon cream sauce, this fish is tender, flavorful, and one of my new favorite fish recipes.
Ingredients
Fish
- 3 pounds sturgeon fillets
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoon fresh thyme leaves
- 3 tablespoons salted butter
- 3 tablespoon olive oil
- 3 tablespoons water
Sauce
- 3 tablespoons olive oil
- 3 small shallots
- 3 garlic cloves, minced
- 1 lemon
- 1 tablespoon mushroom powder
- 2/3 cup cream
- 3 tablespoons salted butter
- 3 teaspoons chopped chives
Instructions
- Preheat your griddle on medium high heat.
- Sprinkle both sides of your fillets with salt, pepper and thyme.
- Put 3 tablespoons butter and 3 tablespoons of your olive oil onto the grill. When the butter has melted, lay your fish down on top of it.
- Let the fish cook for four minutes, and then flip it and cook for another four minutes on the other side.
- Add the water in between your filets and cover with a domed lid. Let the fish cook for another 90 seconds, covered the whole time.
- Use a small saute pan over medium heat, either on your griddle top or on your stove, and add the olive oil, shallots and garlic to the pan. Let cook for 4 minutes, stirring frequently.
- Squeeze in the juice of half a lemon, add in the mushroom powder and your heavy cream. Let simmer for 30 seconds.
- Remove from heat, and put in the pats of butter and whisk into the sauce until it melts.
- Strain the sauce through a fine mesh strainer.
- Serve the fish with a generous pour of sauce on top, and finish off with a squeeze of lemon and a sprinkle of chopped chives.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 61mgSodium: 367mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.