North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

May 25, 2015 | Vanda Lewis

north carolina fisheries | sturgeon

Place sturgeon on oiled steamer rack over boiling water. Steam until the fillets flake easily with a fork.

For each serving, layer 2 sprigs of arugula, 3 slices of cucumber, 2 slices of water chestnuts and ½ ounce of artisan greens in a Bibb lettuce cup (3 leaves). Garnish with wooden spear and vegetables and 2 ounces of steamed sturgeon. Serves 4.

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

Comments are closed.

«
»