Pan-Seared Sturgeon with pancetta, capers, and lemon

Name: Pan-Seared Sturgeon with pancetta, capers, and lemon
Cuisine: American
Ingredients: 4 ounces (115 g) pancetta, cut into ¼-inch (6-mm) dice Six 5-ounce (140-g) sturgeon fillets; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; ¼ cup (30 g) unbleached all-purpose flour; 3 tablespoons minced shallots; 1 tablespoon minced garlic; 1 cup (240 ml) fish stock or shellfish stock; 1 cup (240 ml) fish stock or shellfish stock; ½ cup (120 ml) dry white wine; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; ⅔ cup (120 g) seeded and diced ripe tomatoes; 3 tablespoons drained capers; 2 tablespoons minced fresh flat-leaf parsley; 4 ounces (115 g) pancetta, cut into ¼-inch (6-mm) dice Six 5-ounce (140-g) sturgeon fillets; 2 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This “steak” of the fish world brings together a delicious mix of salty tart flavors. If you can’t find sturgeon, any firm-fleshed fish, such as halibut, sea bass, mahi mahi, or swordfish will do.

Ingredients

2 tablespoons olive oil
4 ounces (115 g) pancetta, cut into ¼-inch

Americas
United States
California
Main course

Method

In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until lightly browned. Using a slotted spoon, transfer the pancetta to a bowl.

Liberally season the sturgeon with salt and pepper, then dust with the flour. Add the fillets to the skillet over medium-high heat and cook, turning once, until golden brown on both sides and cooked through, about 8 minutes tot