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Hazelnut Crusted Sturgeon With Blackberry Barbecue Sauce


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  • 2 sturgeon filets
  • 1 cup toasted ground hazelnuts
  • 1 cup bread crumbs
  • 2 eggs lightly beaten
  • 2 tablespoons olive oil
  • 1 pound blackberries fresh or frozen
  • 1/2 cup sliced onion
  • 1/4 cup sun-dried tomatoes
  • 1 tablespoon minced garlic
  • 1/2 cup blackberry or raspberry syrup
  • 1 bottle Heinz 57 Sauce - (5 oz)
  • 1/2 cup apple cider vinegar


Servings 2


Step 1

Mix the hazelnuts and bread crumbs together. Dip the sturgeon filets in the eggs, and then dredge them in the hazelnut-bread crumb mixture.

Place the olive oil in a 12-inch sauté pan. Add the filets and cook over medium-high heat, browning on both sides. Place the uncovered pan in oven at 350 degrees for 15 minutes to complete the cooking process.

For the Barbecue Sauce: Combine all ingredients in a 2-quart saucepan and simmer for 20 to 30 minutes. Puree the mixture in a food processor.

Serving: Place the filets on individual serving plates and spoon the sauce over each filet. Additional sauce can also be served in individual ramekins.

This recipe yields 2 servings.

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