Hazelnut Crusted Sturgeon With Blackberry Barbecue Sauce

Hazelnut Crusted Sturgeon With Blackberry Barbecue Sauce
Hazelnut Crusted Sturgeon With Blackberry Barbecue Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    sturgeon filets

  • 1

    cup toasted ground hazelnuts

  • 1

    cup bread crumbs

  • 2

    eggs lightly beaten

  • 2

    tablespoons olive oil

  • BARBECUE SAUCE:

  • 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

Directions

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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