North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

May 28, 2015 | Vanda Lewis

north carolina fishers | sturgeon

Marinate 24 ounces of raw sturgeon in one quart of teriyaki glaze for 24 hours under refrigeration (<40 F).

To chargrill sturgeon, heat skillet on high heat. Sear both sides of a steak for no longer than one minute.

Top each wonton with wasabi, slaw and sturgeon. Serves 4.

Teriyaki glaze

Mix ingredients together to make the glaze. Makes 4 cups.

Asian slaw

Heat oil in pan until smoking. Add sesame seeds to toast. Set aside and cool.  Add rice wine vinegar. Mix vegetables and vinegar. Serves 4.

Recipe by Chef Tim Coyne of Bistro by the Sea, Morehead City, NC.

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