Grilled Sturgeon — Storione alla Griglia

Today, Ash Wednesday, marks the beginning of Lent for Western Rite Christians. In Catholic homes, it is a day of abstaining from meat, as are all the Fridays leading up to Easter Sunday. Although I consider myself a Recovering Catholic, I do think it a good idea to go meatless, for a number of reasons, and am trying to do so one day a week. So, whether you’re a practicing Catholic or just want to cut down on the amount of meat you eat, the Kitchens are here to help. Over the next several weeks, I’ll post a series of meatless recipes where fish is the primary protein. Well, that’s the plan anyway …

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Today’s recipe is not one from the Bartolini playbook. I don’t recall sturgeon ever being on the menu when I was a boy. I do enjoy sturgeon, though, having ordered it at restaurants several times as an adult. Recently, when my fishmonger ran a sale on the fish, I couldn’t resist purchasing some. While wrapping my purchase, he suggested I grill it. Now, those of you who have written posts featuring grilled fish have read my comments in which I confess an utter lack of grilling skills, especially when it comes to seafood. Fearing another disaster, I nevertheless took the fish monger’s suggestion as a challenge and fired up the grill that evening. Well, what can I say? Not only did the fish cook perfectly, it actually bore grill marks instead of sticking firmly to the grill plates. I have since returned to the grill and had equally good results, as you’ll see in the weeks ahead.

Once grilled, you’ll need some sort of sauce to compliment the fish. I’ve been served this sauce, or something closely resembling it, in restaurants several times. It couldn’t be easier to prepare and the amount of each ingredient may be modified to suit your own preferences. It’s, also, tasty enough that you can use it for just about any fish that makes its way to your dinner table.

And by the way,  Happy Birthday, Sis!

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Grilled Sturgeon with Lemon-Caper Sauce Recipes


  • sturgeon fillets, about ½ pound each, skin removed 100_1696
  • salt
  • pepper
  • extra virgin olive oil

Lemon-Caper Sauce

  • 4 tbsp butter
  • 2 tbsp lemon juice
  • zest from ½ lemon
  • 1 tbsp capers
  • 1 small clove garlic, grated or minced
  • 1 tbsp fresh parsley, chopped


  1. Start grill. Will require a med-high heat.
  2. When grill is ready, thoroughly clean the grilling surface before using a towel soaked in vegetable oil to coat the grill plates.
  3. Lightly coat fish with vegetable oil, season with salt & pepper, and place on grilling surface. Do not move or disturb once placed on the grill.
  4. Grill for 3 to 4 minutes per side. Remove from heat, cover, and let rest.
  5. While the fish rests, melt butter in a small fry pan over med-high heat. Add garlic and sauté for about a minute. Add the lemon juice, zest, and capers, continuing to sauté for another minute. Remove from heat, add parsley and gently stir.
  6. Place sturgeon fillets on a serving platter, spoon lemon-caper sauce over the fillets, and serve.

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Sturgeon is a meaty, delicate tasting fish. It can be served baked, fried, smoked, or grilled. It’s flesh is more dense than say, cod, so it won’t flake as one might expect. Keep this in mind when you prepare sturgeon because it may become a bit tough with a more pronounced fish flavor when overcooked.

It really does pay to heed the experts and ensure that your grill plates are as clean as possible and well-oiled before you begin grilling any type of fish. Believe me, a light cleaning and oiling just won’t do. And be sure those grill plates are good and hot. Meet these 3 basic requirements and you’ll notice a marked improvement in your grilling.

One of the reasons I’ve chosen to go meatless one day a week is to reduce the impact on Mother Earth of raising meat, no matter the kind. I’d be robbing Peter to pay Paul, however, if I chose endangered seafood to eat instead of meat for that day. There are now a number of seafood apps available for your smartphone or tablet that will let you know whether a particular sea dweller is endangered and offer substitutions when possible. Just go to your virtual app store and do a search for “seafood”. The rest is up to you.

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It’s déjà vu all over again … 

Since we’re going meatless, we might as well take a look at some of the Kitchens’ previously posted meatless recipes, too. This week’s Blast from the Past will send you to my Pasta Puttanesca recipe. Originating in Naples, this flavorful pasta features anchovies, olives, and capers, all simmered in a rich tomato sauce. Not only that, its aroma is certainly one of a kind. You can find the recipe by clicking HERE.

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Coming soon to a monitor near you …

Pasta with Sardines and Pickled Cherry Peppers

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153 thoughts on “Grilled Sturgeon — Storione alla Griglia

    • Yes, once a member, you’re a member for life — no matter what you do about it. ;)
      I am certainly no grillmaster but, of all fish to grill, sturgeon is the easiest. Its firm is fresh and isn’t prone to flaking. If your grill is clean, oiled, and hot, it will do nicely — for me, surprisingly so.

  1. I have never come across sturgeon in a fishmonger – just the eggs – but it does look to be a meaty fish. Perfect for grilling. I wish I had a gas fired grill, as used to be mounted on cookers in the 50′s and 60′s, as I find electric grills as good as useless. Very nice sauce, by the way.

    • Thanks, Roger. I must admit to being surprised when my fishmonger had it — and on sale, no less. I agree about electric grills and just don’t like them. I do enjoy their eggs and, over here, we’ve a number of kinds to choose from — just not beluga. I don’t think it can rebound and I doubt we’ll ever see it again. :(

  2. When I was growing up we always observed Pancake Tuesday. My mother would make crepes all day long and we would have savoury crepes (with no meat) for dinner then sweet crepes for dessert. I always loved Pancake Tuesday xx

    • What a great memory and tradition! Pancake Tuesday must’ve been a great day for you kids, especially ending with a dessert of sweet crêpes! I know we would have loved it.

  3. Beautiful…yes, another recovering catholic (well, more lapsed and confused, but I bumble along!) here. Forgot about Shrove Tuesday but it’s trout tonight for us. Will have to save this gorgeous recipe for when we get home to Spain as I knwowe can get sturgeon there. Think this sauce would be beautiful too with any firm white fish (or did you say that already?!). Hope your sister has a wonderful birthday. And I too used to be a bit wary of grilling or griddling but now I just get it as hot as I dare before I start and it doesn’t stick :)

    • Who would have thought that a few drops of water on our foreheads, when we were mere babes in arms, would have such far-reaching effects and stick with us, no matter what. Just what was in that water, anyway. :)
      Sturgeon is a great fish, isn’t it? You’re right about the sauce, it’s good for any firm white fish. And it’s a snap to make. In minutes you can have it ready for serving and most of us have the ingredients already. I don’t think it can get any easier to prepare.

  4. What a beautiful simple dish with a sauce I love! Now I eat fish at least 2-3 times a week. In my case religion does not enter the equation as i am kind’of a lifelong Lutheran turned satisfyingly and happily Buddhist. But fish for health and for the environment and wonderful recipes: any day :) ! So am looking forwards to your recipes to come!! Personally i have no problems in using electric grill plates successfully, but the most delicate fish flavours arise when steaming it, be it a whole fish [say a la Chinoise] or dryrubbed or marinated fillets. Thanks for the sauce, John: will be using your way tomorrow :D !

    • You, Eha, are most welcome. I tend to shy away from many whole fish unless they’re small enough to serve one person. I find trying to apportion a fish before guests is problematic, at best. Although I’ve yet to have a disaster, it remains a very real possibility each time I try. I hope you’ll like these next few posts. There are a couple pasta dishes thrown into the mix, as well. When I was a boy, it was fish on Fridays or pasta and sometimes both. Never realized how good we had it until many years later. Isn’t that always the way?

    • Thanks, Elaine, and good luck at the market. When I get to my fishmonger, it almost goes without saying that if he has sturgeon, I’m going to buy a fillet. I really do enjoy it and the ease with which it’s cooked/grilled.

  5. Lucky you, sturgeon’s not an easy score! I’ve only had it at seafood shows, back when I was in the business…
    Between last week’s illness(es) and the snow storm, I not only forgot about Fat Tuesday, but let Valentine’s slip up and surprise me, too!

    • This fishmonger, Marie, is a good one and sells nothing but sustainable seafood. This sturgeon comes for the NorthWest of the US and I’m taking full advantage of its availability.
      With all that you’ve had going on these past 2 weeks, I’m surprised you know what day it is, let alone things like Fat Tuesday and Valentine’s. Don’t worry. This won’t happen again. Angel will be sure to remind you from here on out — aver and over again. :)

  6. Hi John, I like the term ‘recovering’ but then again I’m not that much into a particular religion, as you know.
    We also try to eat meatless one day a week and it usually falls on a day when I forget to take something out of the freezer. This fish and the sauce is exactly what I would like; I’m not a fan of delicate fish (sole being my least favourite), this sturgeon looks like it has flesh that you can really sink your teeth into. And I love the sauce, perfect for entertaining. I admire that you can take a flavourful sauce from a restaurant and make it at home, very clever.
    I shall put sturgeon on my list of fish to try! Have you tried monkfish? It’s also quite lovely with a salty sauce made of veal stock and black olives. Yum.

    • Like you, I found that I was going meatless some days more by accident than any design. It really wasn’t difficult to decide to make it a part of my weekly menu. I just checked out — and pinned — your recipe for the monkfish-wrapped prosciutto with olives. It sounds great, Eva! i just wish I’d seen it last week. The Italian market had some beautiful monkfish portions but, lacking a good recipe, I stuck with what I know and bought some salmon. Now, though, things will be different the next time I see monkfish! ;)

      • We’re going to hold off on salmon for a bit John. The CFIA (same as your Food and Drug Administration) just approved distribution of salmon known to carry a virus that is apparently safe for humans. I’m pretty sure I don’t want to test that theory. It’s a shame too as I had a salmon recipe to post…made with some I bought and froze ages ago.

  7. Hi, John–Great post. Funny, in rural Michigan when I was a kid we used to get sturgeon all the time, but I haven’t seen it in a local fish market here in years. It is a great meaty fish, as long as you don’t overcook it. Bravo to you for giving up meat once a week. Ken

    • Thanks, Ken, for the comments and encouragement. When I was a boy, Dad had a job offer in the north of Michigan. We went up there, a few times, as Dad looked over the facilities and Mom took us to look at homes. I remember someone mentioning the lakes and streams in the area having trout, pike, and sturgeon. Dad passed on the job and that was the last I heard of it. This monger’s sturgeon comes from the Pacific NorthWest. Now that you’ve mentioned it, I wonder how the population of Michigan’s sturgeon is doing.

  8. I’ve never had sturgeon, John. I’ll have to give it a try the next time I see it at the fish market or in a restaurant. I also did not know that there are certain types of seafood that are endangered. I looked them up, good to know! :)

    • You’ll like sturgeon, April. It’s got a meaty texture, almost like veal, believe it or not, and is a breeze to prepare because of it. The seafood apps are a god-send if you’re one to monitor these things. I especially like that they give substitutions. I use this feature, regardless of whether the fish I wanted was endangered. These apps are just an all around good resource for seafood info.

  9. Glad you mentioned the seafood apps available so one could check whether a species is endangered or not. When ordering seafood at a restaurant, my kids always check to see the status of the fish before ordering.
    Love your Lemon-caper Sauce I think it would go well with chicken and grilled/pan-fried tofu cutlets.

    • I think it wonderful that your kids check to see sustainability before ordering. You really cannot trust the restaurants to do it for you. Glad you like the sauce, too, Norma. I’m sure you’ll come up with many more ways to use it, once you try it. :)

  10. Love Sturgeon and would love a local source for fresh. I’d be smoking it in a country minute. Grilled looks really good and and caper lemon sauce is always a good choice.

    • I’ve not seen sturgeon anywhere but at this one fishmonger here in town. Even the Italian market, which has a surprising variety, hasn’t had any. That market is part of a 6 store chain, the store in South Elgin is probably the closest to you. If I ever see sturgeon in my store, I’ll let you know. If noting else, you can give them a call and see if they, too, have it.
      And thanks, Dave. That sauce is really quite basic but is certainly delicious.

  11. Alas, I have no grill in my life but I can dine vicariously through your excellent photos. Maybe I can do this with the Ohio clan sometime, though. Your fishmonger knows what he is talking about and you did it expertly. Looking forward to more meatless recipes. Instead of giving something up, I am thinking about what good thing to take on, at least for he next 40 days.

    • Sturgeon is a meaty fish, Ruth. You needn’t grill it. You can bake, fry, or broil it and get good results. Your idea for doing something in Lent rather than denying yourself is a good one, something I wish the Church had stressed for us as children. I think an emphasis on service rather than denial may have kept a few of us in the pews for a while longer, at least.
      Thanks, Ruth, for your comments and words of encouragement.

  12. Your Sturgeon sounds and looks delicious. In England “It is not illegal to catch or keep a sturgeon, providing it is offered to the Queen” It can be given away for free or kept by the fisherman, so that no offence would have been committed. I shall have to wait until I leave these shores! No wonder I haven’t seen it at the fishmongers!! John this has been your most difficult challenge!!!

    • I warned you last week, Maria, that I’d find something more difficult for you this time around, though I didn’t think you’d have to leave the country. I’ll go easy on you next week. You should have no problem finding next Wednesday’s ingredients or preparing the dish.
      You’re a great contestant, Maria. Thanks for playing. :)

  13. I have to check out that app-I love new apps. I like going vegetarian for one evening as well, although we don’t always succeed. I’ve never had sturgeon before. I love that you continually introduce me to new seafood! Will put this on my “must try soon” list! Your grill marks are expert John!

    • Thanks, Tanya, for leaving such a nice compliment. These seafood apps are a great resource. You can use them while shopping or at restaurants. As I’ve learned, just because a fish appears in a display case or on the menu doesn’t mean that it is sustainable.

    • You’d probably like sturgeon, Judy. It isn’t at all fishy tasting — unless it is overcooked. And this sauce is so easy to make. It’s adaptable, too. You can increase the capers and reduce the lemon zest for a different profile. If you don’t like that, reverse it, decrease the capers and increase the zest. And no matter how you make it, you’ll have it ready in a few minutes, at most.

  14. Beautifully simple fish recipe — it will be great for grilling season.

    BTW, I realized I never read the history of the photo above, which is so charming, so I went back to your welcome. I hope you’re planning a book someday – complete with history. I’ll certainly purchase one!

    • Thank you for your kind words and encouragement. You sound like my Zia. She wants me to publish a book. I know of others who’ve tried and it seems you need to be a celebrity to get a cookbook published. I might do one, just for her, using one of the blog-related book generating sites. I still need to post a few more of the Crown Jewel recipes yet for any book to be complete. Again, thanks.

  15. My mother used to buy smoked sturgeon but it is a hard fish to find. And I remember it being very good. But your sauce? Those ingredients will work well with most any fish and lemon and capers are to die for.

    • I must admit to not only seing it at my fishmonger but that it was on sale, too. SInce then I’ve had no problem buying some, when I’ve wanted it. I’m pretty pleased with the way things worked out. And you’re right. This fish sauce will work with a number of fish. Thanks for commenting.

  16. Great light on that first photo! I’ve had sturgeon, but it’s not an every day find at my fish mongers (although I do see it often enough). Grilling is a great way to cook fish, particularly a fatty fish like salmon. But you’re right that you have to have a really clean grill! We usually end up eating meatless at least once a week, mainly because we like so many legume-based dishes. What we don’t always do – and should – is eat fish at least once a week. I’ll definitely be watching to see what suggestions you have! Good stuff – thanks.

    • Thanks, John. That photo was taken just as the Sun broke through the clouds — a real rarity these days. My cutting back on meat wasn’t initially a conscious thing. I discovered the fishmonger and Italian market at about the same time. With 2 new sources for fresh fish, my eating habits suddenly changed. It wasn’t — and isn’t — much of a sacrifice at all. No, not a sacrifice in the least. :)

  17. Hi John
    I love the lemon caper sauce recipe.
    Because I didn’t know anything about sturgeons (we don’t have them here, I don’t think) I looked them up on Wikapedia. Here is a quote:

    “Because they are slow-growing and mature very late in life, they are particularly vulnerable to exploitation and to other threats, including pollution and habitat fragmentation. Most species of sturgeons are currently considered to be at risk of extinction, making them more critically endangered than any other group of species.”

    • Thank you, Glenda. I, too, looked up sturgeon before writing this post. The failing sturgeon population is why Beluga cavar isn’t sold at sustainable fish markets over here and Beluga caviar has disappeared off many menus. Here sturgeon is farm raised.

  18. Greetings John….Thank-you for mentioning to folks to be mindful of the certain species of fish they are buying, as yes, many of them are now being overfished…such as Bluefin Tuna, which are now endangered. I live in Washington state and the sturgeon fishery is quietly being cut back for just this same reason but mostly for sport. The commercial fishery will have to follow suit, if it is to be sustained but they are a strong group and one of the reasons for the sturgeon decline in the first place.
    The Monterey Bay Aquarium has one of the best seafood lists, apps, to check…it is called Seafood Watch. You can download the lists or they will mail them to you!
    Your sauce looks amazing and would be good with many kinds of fish….Yum!!

    • Thanks, Chris. I am familiar with Seafood Watch. I’ve loaded it onto my iPhone and iPad and refer to it often and always before I purchase anything. It only takes seconds to check out a particular fish and this app will give you a substitute when necessary. It couldn’t be easier.

  19. This looks gorgeous John! I don’t believe I’ve ever had Sturgeon before. Its thickness does look perfect for grilling and while I too am not a grill master, I do grill fish but always use a grill basket or pan specifically for holding it in and then I can just flip the ‘basket’ without worry of breaking the fish! The sauce is my favorite w/ lemon and capers!! Recovering Catholic?? Lol! , I am a follower of Lent so I will be looking forward to your meatless recipes!

    • Thank you, Linda. You and I have talked about our grilling expertise … well, your expertise and my utter lack of it. I have a basket, too, but I’ve wanted to learn how to grill a piece of fish without it. In fact, that piece of sturgeon was to be my test fillet. I didn’t even have my camera with me. I was as surprised as anyone when the fillet not only flipped easily but it bore grill marks. I rushed back indoors, grabbed my camera, and started shooting.
      I hope you’ll like the next few recipes. There’s a couple pastas and a couple fish — and then it’s Easter! Have a happy Valentine’s Day, Linda!

  20. I’m going to make sure Mike sees these recipes – both this one and the forthcoming pasta/sardine dish. He is a BIG fan of capers and he does enjoy sardines. In fact, I think Mr. N likes capers too if I’m remember correctly. I’m not too big on capers, but I do like a good lemon sauce with fish. And as you know I’ve been wanting to try sturgeon. I keep seeing it at the store. Your grill marks look incredible! Cleaning and oiling makes a big difference (at least that’s what Mike tells me – I don’t get to man the grill too often). I do notice it when I use the grill pan as well. :)

    • Thanks, Kristy. You could easily make this sauce and add the capers to half of it, just before serving. Mike & Mr N would be happy, as would you and, I presume, Miss A. This sauce is just so simple and can be quickly made. It can be used, too, on many other dishes.
      I’ve 2 pasta dishes in the offing, one with sardines and the other with anchovies. I hope at least Mike with like them. :)

    • Thanks, MD. Dad was in the restaurant business and watching him toil for all of those years scared us away from having anything to do with restaurateuring, except as customers. :)

  21. Those close-ups look scrumptious. Lucky for me, my local fishmonger has Columbia River sturgeon on sale this week! I love lemon-butter sauces & the capers give you such a nice briny note. Last time I used escolar but sturgeon’s on the menu now. Yum.

    • Thank you so much. I’ve not seen escolar but, living so far inland, that’s no surprise. Sturgeon has such a great flavor and the sauce won’t overpower it. I’m sure you’ll enjoy it as much as I did.

    • Thanks, Conor. I don’t know if you can get sturgeon in Europe, unless it’s shipped in from here. I think most of the European varieties have been over-fished for their roe. And though we’ve fisheries, if we aren’t careful we could find ourselves in the same predicament.

  22. Going meatless a few days is a great idea, and I just wish we could get fish more easily. I don’t think I’ve ever eaten sturgeon, but yours sure looks luscious! And you are a grill master if you can get those lovely marks on your fish without tearing it up on the grill! Happy Birthday to your sister, John, and hope you’re celebrating together. :)

    • Thank you, Betsy. Those grill marks were a big surprise. I didn’t even have my camera with me and had to run indoors to get it. Now, though, I’m fearless! Well, I am until I’ve another fillet in-hand over the barbecue, waiting to be dropped onto the grill plates. Then I just about hold my breath until it’s time to turn it. :)
      Thanks for send birthday wishes to my Sis. I’ll be sure to pass them along. She’s celebrating back in Michigan with her family.

  23. Thanks, your younger and only sis. In honor of my birthday, where’s the sis food. MOM’S POT PIE, SPINACH PIES, AND ICE CREAM AND ETC….

  24. John, I am a recovering Catholic too :) Love this post!! The grilled sturgeon looks superb. Butter, lemon, and grilled sturgeon….., triple yummy!!! I eat very little meat and love seafood best. This is a great meal John! Happy Birthday to your sister too!!

    Have a wonderful Valentine’s Day :)

    • There are a number of us RAs on WordPress. Who knew?
      Being you eat so little meat, sturgeon in a fish for you. It really does have a meaty texture and mouth-feel. That’s why it grills so well. I hope you try it one day and that you have a very Happy Valentine’s Day, Judy.
      Thanks for your compliments and for sending my Sis birthday wishes. I’ll be sure to pass them along.

  25. There are far too many great non meat options out there to eat meat all the time. I love mixing it up with vegetarian, vegan, pescetarian :)
    Your grilled Sturgeon looks wonderful. I’m going to make the Lemon-Caper Sauce next time we have fish. And, once I get a new phone the seafood app will be on it. I’m a little worried about farmed fish after reading Last Chance to Eat (Gina Mallett) and also the salmon virus Eva Taylor mentions above, so an App which assists me to select non farmed, non endangered fish would be wonderful.

    • Thanks, EllaDee, for your kind words. I use the Seafood Watch app that was developed by the Monterey Bay Aquarium. It may not cover your area and markets. I’m sure, though, that there are similar Apps available for any area of the World. It shouldn’t be hard to find one. I’d not heard anything of the virus Eva described. I’m going to google it before I buy another piece of salmon.
      I hope you’ll enjoy the lemon-caper sauce as much as I do. :)

  26. I’ve used lemon caper sauce on pasta and poultry but never fish. It looks delicious!!! I’ve never seen sturgeon here, but I bet this sauce would be fabulous on halibut which is the meaty white fish that I can get here. What do you think? B and I try to go meatless at least 3 nights a week. We usually manage it and sometimes, even go 4 or 5, but then we both need meat. :)

    • I think this sauce would be great on halibut, MJ. Funny you mention serving it with pasta. I almost served the sturgeon on a bed of pasta. I didn’t because I’d already served merluzzo on pasta and two weeks ago the pasta had quite a bit of lemon to it. Now that I know you’ve done it. I’ll be sure to try it next time.
      I once went vegetarian for about 6 months, over Spring & Summer. I just couldn’t continue with it. I craved meat the entire time. If I can cut back a day or two now, I’ll be happy.

  27. I don’t believe I’ve ever had Sturgeon before, but I am sure I’d love it. And grilled would be my preferred method. I really appreciate the recipe for the lemon caper sauce. It’s these little touches that I never seem to have on hand!

    It is such an interesting dilemma attempting to make responsible choices while reducing meat consumption, but then finding out that something else we eat carries an additional burden on the environment. A friend recently asked me if I’d read information about the unethical way that quinoa is harvested, harming the farmer. I almost choked. I can’t keep up with it all. So I’m pleased to learn about the app you mention. At least I won’t be eating something endangered!

    • The beauty of this sauce, Debra, is that most of us have all of its ingredients already. Add to that a 3 minute prep time and you really cannot beat it. Give it a try, you’ll see. :)
      Glenda pointed to a Wiki page about sturgeon over-fishing. Eva mentioned a problem with salmon. You mentioned quinoa farming. It can get really frustrating. All we can do is to try and stay informed and act accordingly. I’m just thankful that pasta farmers the World-over are respected and receive the best of care. I just couldn’t boycott pasta! ;)

  28. John your fish looks so pleasantly light and refreshing. I just bought swordfish for this Friday nights’ dinner and I bet one could make your dish with any wonderful white fish. A recovering Catholic here too. What do you think is going on with the Pope, I was watching the news from Thailand on their one English speaking station? Wishing your and your family a sacred Ash Wednesday and a happy valentines day. Take Care, BAM

    • Buongiorno, BAM, and thank you for your kind words. I’ll be cooking swordfish in the week’s ahead for another Lenten post. I love it!
      I don’t know what to think about the Pope’s leaving. Perhaps he’s trying to set a precedent. I saw Pope John-Paul in 2002 and he looked ever so frail — yet he didn’t pass away for another 3 years. We may never know what he was (in)capable of doing those last few years — but Pope Benedict knows. He was there, watching everything. Perhaps he just didn’t want to go down that path. It will be very interesting to see if the Cardinals choose a European or go with someone from an area where the Church is expanding, like South America or Africa. This papal conclave will be something to see.
      I hope yours was a blessed Ash Wednesday and have a wonderful Valentine’s Day with your family, BAM.

    • You’re right, Celia. Sturgeon is a North American and European fish. This lemon-caper sauce would go well with a number of fish.
      As for the vegetarians, they can take it up with the Vatican. I didn’t make the rules; I don’t even follow them anymore. :0

  29. I’ve never forgotten those apps you told me about, it’s wonderful to find out which fish are safe to eat.. we are all trying to do our part. Having a meatless day once a week would have a profound impact if everyone were to do so. We try to do this as well.. in fact, some of my most preferred meals are those like this wonderful recipe you’ve shared with us today. I always feel satiated and not over-stuffed the way meat dinners make me feel. Lemon and capers make me think of spring!! This is a lovely combination today! xx

    • Thanks, Barb. We have so much information right at our fingertips that making better-informed choices is easier than ever. Still, knowing that I can get good fish — something other than tilapia or salmon — makes doing without meat a much easier proposition. And what is it about lemons that makes us think Spring? I use it here or in pasta and Spring has arrived — for a meal, anyway. Add some zest and I’m well on my way to Summer. :)
      Have a great weekend!

  30. John, I like sturgeon as well. Don’t see it often, or possibly ever, up in the netherwoods here, however. This looks lovely and light.

    The end of Mardi Gras marks the beginning of Lent. The feast before the famine I would guess.

    Coming from Nova Scotia fish truly is my food of choice so I will tuck this recipe away and refer to it when a sturgeon crosses my path down the road. Thanks again for a great recipe or several. Susie

    • You’re welcome, Susie. I was just at your site, reading that pasta recipe of yours. Why don’t we just swap recipes and call it even?
      Although I like sturgeon, I think what I like best about it is that it isn’t salmon or tilapia. For too long that was pretty much the only seafood I bought — and it was frozen at some point. Now I’m buying some of these fish simply because I see them, fresh, in the display and can’t believe it. And the clams! I’ve had pasta con vongole more times in the last 6 months than I’ve had the last 10 years. Life is good! :)

  31. I agree that this looks absolutely perfect & that grilling gives many fish such a nice added flavor. But I’m so happy that you shared that lemon caper sauce, I’ve been trying to track down one that I used to have & I think you just saved me. Now I’ve never tried sturgeon before & can’t say that I’ve seen it on menus around here. I’ll have to keep my eyes open. Thanks for yet another great food idea.

    • Thank you so much, Diane. I hope this is the sauce recipe you’ve been trying to replace. The good thing about this one is its simplicity. You can increase/decrease any of the ingredients to suit your own tastes and the sauce won’t be at all ruined. Someone earlier mentioned using it with chicken. Now that’s something I’ve got to try. :)

  32. Talk fish to me! :) I love just about every sort of seafood, but only within the past couple years did I acquire a taste for sturgeon – actually I’m not sure I’d ever had it before that, because I took to it right away! I think sturgeon is absolutely perfect for the grill and yours couldn’t possibly look more wonderful! I can think of next to nothing in this moment I’d rather have than THAT perfectly grilled piece of fresh fish drizzled with its ideal compliment, lemon & caper butter sauce.
    I appreciate the Sustainable Seafood apps. (I have Monterey Bay Acquarium’s and also a card from them that fits in the wallet. You’re so right…what’s the point of trying to do something kind for the earth if we’re not watching out for the seas that truly sustain us all. Thanks John so much! A really great dish, and such a good post. It’s going straight to my bulletin board!)

    • I’ll be going to bed shortly, Spree, and your “Talk fish to me” will make sure there’s a smile on my face when I do. Thank you for that and for your kind words about the post!
      I, too, use that app (Seafood Watch) whenever I’m out shopping or before ordering seafood that I don’t normally see. I can’t stop the over-fishing and poaching but I don’t have to support it. Glad to see so many others feel the same way — and that includes you, though already I knew you would. :)
      Have a great weekend!

  33. I’m so happy you’re posting meatless recipes. My husband and I are eating less meat generally, and I cannot bring myself to cook with tofu or other meat substitutes. (I should point out that I’m not eating less meat by choice. If I could, I would eat beef every single day, and twice on Sunday.)

    Also, I like the Lemon-Caper Sauce you posted. I think this could be a new favourite.

    • I’m so glad you like today’s post and have an interest in the series. These recipes are very much like the dishes we ate on Fridays when I was a boy. One Friday we might have some sort of grilled or baked fish, the next we were served a pasta with fish or clams. There was quite a variety and going without meat wasn’t much of a sacrifice — though, at the time, we kids made it seem like it was a living Hell! “What? No hot dogs?” Like we had hot dogs more than once every couple weeks. :)
      I hope you do try and enjoy the lemon-caper sauce as much as I do. I use it all of the time.

    • Thank you, Karen. It is a good sauce, isn’t it. You’ve not see sturgeon because there probably isn’t any room for it in any of the fish displays throughout all of New England. :)

  34. John, I’m here. Although I’m not a fish lover, I really enjoy reading your posts. Reading your stories about your family traditions is like talking to my parents. Plus, your pictures of the storione are great! Hope you don’t mind but I’m considering to “steal” your fish recipes to make Stefano happy…once in a while (not to often…I don’t want him to get used to it!) ;-)
    Have a wonderful weekend.

    • I am so glad you enjoy these posts. At the start of this, I’d no idea that so many of our family memories involved food. I think we’re all surprised by it. Feel free to borrow and steal whatever recipes you like. I’m honored that you would consider doing it. Thank you for leaving such a nice compliment and comment.

  35. Your sturgeon looks perfect. One would never guess that you are new-ish to the fish grilling world. I love to cook on the grill and I found the more I do it, the easier and more enjoyable it gets. I have to literally fight my husband for the barbecue tongs or spatula. I’m pretty wily.

    • Your wily comment has me chuckling, Geni. I’m still not at all confident grilling fish yet. In fact, tonight I used a fish basket rather than risk my dinner. I’ll get the hang of it, not to worry. Thanks, Geni, for the compliments and chuckle. :)

  36. I am not much of a seafood fan, but grilled fish, especially on charcoal, I love. I’ve never had sturgeon though and don’t know if I can find it in landlocked Colorado!
    I look forward to your seafood recipes because my seafood repertoire is pretty lacking.
    The fish looks perfect.


    • Welcome, Nazneen! Judging by other commenters, sturgeon doesn’t make it to all markets. I myself do not know it my fishmonger has it regularly or I just happened to be there when he did. I’ve been back but never for sturgeon. I’ll have to inquire about it next week. Thanks for visiting and taking the time to comment.

  37. Liz would probably consider herself a Recovering Catholic as well and we too have been cutting back on the amount of meat consumed. However, that might be simply because the freezer is empty and we haven’t found a farm to purchase a cow and oinker from yet. :-)

    Love the simplistic of the sauce for the fish and I can literally taste it in the image.

    • Oh, how I can sympathize with your Liz! Once the Church gets hold, it isn’t likely to ever let go. :)
      This may not be a Bartolini recipe but it might as well be. It’s easy to prepare and without many ingredients. Glad you like it, Jed/

  38. Sturgeon? who knew? Sturgeon eggs, oh yes. I use the Monterey Bay Aquarium Seafood Watch website. They have a link to the app there. Farmed Sturgeon is listed as a good alternative to wild because of overfishing for those fabled eggs. Ah, Lent. Keeps my fish guy happy. Let’s see what he says about sturgeon. :)

    • Hey, Toni! I, also, have Seafood Watch but didn’t feel right naming it in the post. As it is, several others have mentioned it in the comments. Someone from the Pacific Northwest mentioned possible problems with the sturgeon fishery. I’ll have to keep an eye on whether sturgeon remains at acceptable levels. I’m enjoying this Lent thing-y. I just cooked fish tonight for a future post. Life is good — except for the fish.

  39. Pingback: Grilled Dory With Capers | A Bartolini Kitchen Recipe | Jar Of Salt

    • Thanks, Sawsan. I’ll be sure to send your birthday greeting to my Sis.
      You are right about lemon, Sawsan, and that’s why I like to use it during Winter. I little pick-me-up for the palate. You’re also right, I’m afraid, about sturgeon. They only live in Europe and North America and are constantly poached for their roe. It’s numbers are perilously low in Europe and fishing has been banned. Although the sturgeon I buy is farm-raised, if we’re not careful, we, too, may face a fishing ban some day. It’s a shame.

    • Thanks, Francine. If you cannot find sturgeon, this lemon-caper sauce will work just as well with cod, halibut, tilapia, and sole, just to name a few. I hope you try and like it.

  40. The grilled sturgeon looks delicious, and it’s so easy to make too. Your post reminds me that I want to eat more fish; I just never seem to get around to it. I’m inspired now!

    • Thanks, Mar, and I know what you mean. Now that I’ve got a source for good, fresh fish, I make it a point to go to the fish display whenever I’m in the market and before I go to the meat display. I’m much more likely to come home with some seafood this way and, very often, less meat. That’s the plan, anyway. :)

  41. Pingback: Baked Cod with a Dill & Caper Emulsion | LauraLovingLife

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