Sturgeon with Citrus and Basil Stew
Simplicity itself, a fresh-tasting warm salad of citrus sections, basil, and fresh fish. Buttery sturgeon is ideal, but other rich fish would also work well.
- Citrus and Basil Stew
- Oranges - 2 medium, peeled and sectioned
- Limes - 2 medium, peeled and sectioned
- Pink grapefruits - 1 medium, peeled and sectioned
- Roma Tomatoes - 3 medium, blanched, peeled, and seeded
- Olive Oil - 4 tablespoons
- Green Basil Leaves - 5, julienned
- Red Basil Leaves - 5, julienned
- Shallots - 4, minced
- Garlic Clove - 1, minced
- Salt and freshly ground black pepper
- Sturgeon Fillet - Twelve, 2-ounce pieces, deboned
- Olive Oil - 3 tablespoons
- Green Basil Sprigs - 4
- Purple Basil Sprigs - 4
- Edible Flowers - 8 – 12, such as nasturtiums
To make the stew: Remove any remaining seeds and white pith on the citrus sections. Julienne the tomatoes. Combine all ingredients except the salt and pepper in a large saute pan and warm over medium-low heat; do not boil. Season with salt and pepper to taste.
To prepare the fish: Preheat the oven to 425 F. Heat a grill or broiler to highest heat. Brush the fish with olive oil and place on the grill. Sear for 30 seconds, flip, and sear on the other side for 30 seconds. Place on a baking pan and bake for 2 minutes, or until just done through.
To serve: Divide the citrus stew among the plates and arrange three sturgeon medallions around the front half of the plate. Garnish with green and purple basil and edible flowers.