Smoked Idaho Sturgeon Fillet with Garlic Butter Sauce

Introduction

Smoked Idaho Sturgeon Fillet is a delightful dish that brings out the rich, buttery texture of the sturgeon with a lightly smoked and perfectly grilled finish. Grilling on the Arteflame enhances the flavors while locking in juices with a perfect sear. This easy and delicious recipe will impress any seafood lover with its deep smokiness and rich garlic butter sauce.

Ingredients

• 2 Idaho sturgeon fillets (6-8 ounces each)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked sea salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1 small chunk of hardwood (for light smoking)
• Vegetable oil for lighting the grill

Instructions

Step 1: Prepare the Arteflame Grill

• Pour vegetable oil on three paper napkins and place them in the grill.
• Stack firewood over the soaked napkins.
• Light the napkins and allow the fire to build for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the Sturgeon

• Pat the sturgeon fillets dry with a paper towel.
• Rub them with smoked sea salt, black pepper, and paprika.
• Set them aside while the grill heats.

Step 3: Lightly Smoke the Fish

• Add a small chunk of hardwood to the fire to create light smoke.
• Place the fillets near the edge of the cooktop where the heat is lower, allowing them to absorb the smoke for about 5 minutes.

Step 4: Sear the Sturgeon

• Move the fillets to the center grill grate, cooking them for about 1-2 minutes per side for a deep sear.
• Once seared, transfer them to the flat-top cooktop towards the medium-heat zone to gently finish cooking.
• Grill until the internal temperature reaches 130F, then remove the fillets as they will continue to cook to 145F while resting.

Step 5: Make the Garlic Butter Sauce

• On the hotter side of the flat cooktop, melt the butter.
• Add the minced garlic and cook for about 1-2 minutes until fragrant.
• Drizzle in the lemon juice and stir in the fresh parsley.

Step 6: Serve

• Place the grilled sturgeon fillets on a serving plate.
• Drizzle the garlic butter sauce over the fish.
• Garnish with additional fresh parsley if desired.

Tips

• Always remove the fillets from the grill at 15F below the target temperature to prevent overcooking.
• Use a small hardwood chunk to ensure a mild, not overpowering, smoky flavor.
• Use unsalted butter to better control the seasoning of your dish.

Variations

• Spicy Cajun Sturgeon: Add 1 tsp Cajun seasoning for a Southern kick.
• Asian-Inspired Sturgeon: Replace lemon juice with soy sauce and add a dash of sesame oil.
• Herb-Crusted Sturgeon: Rub with fresh thyme, rosemary, and oregano before grilling.
• Citrus Zest Sturgeon: Add orange and lime zest for a bright, fresh flavor.
• Maple Glazed Sturgeon: Brush with a maple syrup glaze before moving to the cool zone.

Conclusion

Grilling Idaho sturgeon on the Arteflame delivers an unmatched smoky, seared exterior with a juicy, buttery interior. This elegant dish pairs well with a variety of sides and will make any meal feel gourmet.

Best Pairings

• Grilled asparagus or charred Brussels sprouts
• Buttery mashed potatoes or roasted sweet potatoes
• A crisp Sauvignon Blanc or Chardonnay
• A light, hoppy IPA for beer lovers