Watch our historic foodways staff cook this recipe, then try it at home
Broiled sturgeon is a timeless classic. The simple nature of this recipe is a great example of how some things just can’t be improved. We used a farm-raised sturgeon for this, but any firm-fleshed fish such as salmon, mahi mahi, or swordfish would be excellent prepared using this method.
Broil your Sturgeon either in a whole Rand, or cut into Slices an Inch thick; salt them, steep them in sweet Oil and Wine-vinegar, broil them on a gentle Fire, and baste them with the Oil and Vinegar that they were steeped in, with Sprigs of Rosemary, Thyme, and Parsley; when it is broil’d serve it up with the Dripping it was basted with, and some of the Branches of Rosemary: Or you may baste it with Butter, and serve it up with butter and Vinegar, beaten up with Slices of Lemon, or Juice of Orange.
— Nott, Cooks and Confectioners Dictionary, Art 149.
- 1 pound of farm-raised sturgeon steaks cut to one inch thick
- 3 Tbsp white wine vinegar
- 1 cup of olive oil
- 2 sprigs each of parsley, thyme, and rosemary
- salt and pepper
- Sprinkle salt and pepper on the fish and set aside.
- Combine olive oil and white wine vinegar to cover the fish. Marinate the steaks in the refrigerator for at least a half hour to an hour, turning them once.
- Before you grill them, drain the steaks and pat them dry with a clean towel.
- Prepare a gas or charcoal grill. Rub the grate with oil to prevent sticking.
- Grill 4-5 minutes on high heat on each side.