Grilled Idaho Sturgeon with Lemon-Pepper Seasoning

Introduction

Grilling Idaho Sturgeon on the Arteflame grill gives it an incredible crispy exterior while keeping the inside flaky and juicy. By searing the sturgeon at 1,000°F on the center grill grate and then finishing it on the flat cooktop, you lock in the natural flavors and achieve the perfect doneness. The zesty lemon-pepper seasoning enhances the rich taste of the fish, making this recipe a must-try for seafood lovers.

Ingredients

• 2 Snake River sturgeon fillets
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon-pepper seasoning
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• Fresh parsley for garnish
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil over three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the sturgeon fillets

1. Pat the sturgeon fillets dry with a paper towel.
2. Brush both sides with melted butter.
3. Season evenly with lemon-pepper seasoning, sea salt, and garlic powder.

Step 3: Sear the sturgeon on the center grill grate

1. Place the fillets on the center grill grate to sear for 1-2 minutes per side.
2. Flip carefully using tongs to achieve an even crust.

Step 4: Finish cooking on the flat cooktop

1. Move the seared fillets to the flat cooktop closer to the outer edge to cook through.
2. Cook for another 4-6 minutes, flipping occasionally, until the fillets reach an internal temperature of 130°F.

Step 5: Rest and serve

1. Remove the sturgeon from the grill when the internal temperature reaches 115°F.
2. Let it rest for 5 minutes as the carryover cooking brings it up to 130°F.
3. Drizzle with fresh lemon juice and garnish with parsley before serving.

Tips

• Use fresh sturgeon for the best flavor and texture.
• Always remove the fish from the grill before it reaches the desired final temperature since it continues cooking after removal.
• Grill vegetables like asparagus or zucchini on the flat cooktop alongside the fish.
• Keep butter handy for basting to enhance the richness of the sturgeon.

Variations

1. Garlic Herb Sturgeon: Replace lemon-pepper seasoning with minced garlic, rosemary, and thyme.
2. Spicy Cajun Sturgeon: Use Cajun seasoning for a smoky, spicy kick.
3. Asian-Inspired Sturgeon: Marinate the fillets in soy sauce, ginger, and sesame oil before grilling.
4. Smoky Paprika Sturgeon: Add smoked paprika and cumin for a deeper flavor.
5. Citrus Honey Glazed Sturgeon: Brush with a mix of honey, orange juice, and lime zest for a sweet citrus twist.

Conclusion

Grilling Snake River Sturgeon on the Arteflame grill elevates the natural flavors while keeping the meat tender and juicy. By using the reverse searing method, you achieve the perfect combination of crispy exterior and moist interior. Whether you stick with the zesty lemon-pepper seasoning or try one of the flavorful variations, this dish is sure to impress!

Best Pairings

• Grilled asparagus or zucchini
• Buttery mashed potatoes or roasted sweet potatoes
• Crisp white wine like Sauvignon Blanc or Chardonnay
• Garlic butter toast for an additional savory touch