OUTDOOR RECIPIES: Indian-spiced Sturgeon with Mint Yogurt SauceMolly MacGregor of Walker, Minn., caught a keeper-size lake sturgeon April 27, when she and fishing partner Chris Weir-Koetter of Bemidji participated in a Becoming an Outdoors-Woman sturgeon fishing event on the Rainy River.
By: Brad Dokken, Grand Forks Herald
Molly MacGregor of Walker, Minn., caught a keeper-size lake sturgeon April 27, when she and fishing partner Chris Weir-Koetter of Bemidji participated in a Becoming an Outdoors-Woman sturgeon fishing event on the Rainy River.
MacGregor, who had a sturgeon tag, kept the fish, and she and Weir-Koetter cut it into 13 steaks. That set the stage for a get-together at Weir-Koetter’s home in which invited guests were encouraged to bring favorite recipes and see who could prepare the best-tasting sturgeon steaks.
Well, results from the June 2 cook-off are in, and MacGregor’s recipe, “Indian-Spiced Sturgeon with Mint Yogurt Sauce,” was one of the winners.
MacGregor said all of the competitors surfed the Web until they found recipes with ingredients they already had at home. MacGregor toasted and ground her own fennel and cumin seeds and marinated the sturgeon in unflavored, zero-fat, sugar-free Greek yogurt.
She then grilled the steak in aluminum foil. Grilling the sturgeon steak “took forever,” she said, but the marinade seemed to draw out the strong oils from the meat and give the fish a sweet taste.
Here’s the recipe, from epicurious.org.
Indian-spiced Sturgeon with Mint Yogurt Sauce
1 tsp fennel seeds, toasted
2 cups plain yogurt, 16 oz
1 garlic clove, minced
1 tsp minced ginger
½ tsp ground cumin
½ tsp ground coriander
¼ tsp black pepper
¼ tsp turmeric
1/8 tsp cayenne or to taste
1 tsp salt
6 pieces 1-inch think sturgeon
3 tbsp mint
½ tsp lemon zest
Grind fennel seeds. Whisk fennel seeds together with 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne and half teaspooon salt. Coat fish with yogurt mixture and marinate in shallow baking dish, covered and chilled, 1 hour.
While fish is marinating, whisk together remaining cup yogurt, mint, zest and remaining half teaspoon of salt.
Lift fish out of marinade, let excess drip off, grill about 12 minutes, turn over only once.
Serve with sauce.
— Brad Dokken