Fire up the griddle and get ready to enjoy a hearty, flavorful fish dinner. This Blackstone Sturgeon with Lemon Cream Sauce features fresh sturgeon fillets seasoned and seared on a flat top griddle, finished with a silky, umami-forward lemon cream sauce made on the stovetop or in a small sauté pan on the griddle. The result is a meaty, satisfying fish with bright, creamy sauce—perfect for weeknights or outdoor cooking sessions.
Blackstone Sturgeon with Lemon Cream Sauce
Sturgeon is an underrated catch with a firm, meaty texture that holds up beautifully to high-heat cooking. Unlike delicate, flaky fish, sturgeon cooks like a hearty white meat—closer to swordfish in texture—making it ideal for grilling or searing on a griddle. If you have access to fresh fillets, this recipe highlights the fish’s natural flavor while adding a bright, savory lemon cream sauce with a hint of mushroom for depth.
This preparation cooks quickly, so it’s a great option when you want a restaurant-style meal without a long prep time. Serve over rice, pasta, or alongside roasted vegetables for a complete plate that showcases the rich, buttery sauce and tender fish.
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Recipe Shopping List
Before you start, gather these ingredients. Exact measurements are provided in the recipe section below.
- Sturgeon fillets (or another firm white fish such as swordfish or halibut)
- Salt & black pepper
- Fresh thyme
- Salted butter
- Olive oil
- Shallots
- Garlic
- Lemon
- Mushroom powder (optional, for added umami)
- Heavy cream
- Chives (for garnish)
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How To Make This Recipe
Here’s an overview of the process. The full recipe with precise amounts and step-by-step instructions follows.
- Season and preheat – Season the fillets with salt, pepper, and thyme, and preheat your griddle to medium-high.
- Sear the fish – Sear the fillets about 4 minutes per side, depending on thickness, until cooked through and golden.
- Finish covered – Add a splash of water between fillets and cover briefly to steam-finish, ensuring a tender interior.
- Make the sauce – Sauté shallots and garlic in olive oil, add lemon juice, mushroom powder (if using), and cream. Finish by whisking in cold pats of butter until the sauce is smooth.
- Serve – Plate the fish over rice or a side of your choice and spoon the lemon cream sauce over the fillets. Garnish with a squeeze of lemon and chopped chives.
Blackstone griddle recipes are perfect for bold, hands-on cooking
Serve This With
If you want more than plain steamed rice, try these pairings that complement the lemon cream sauce:
- Mushroom risotto (use mushroom powder to echo the sauce flavor)
- Browned butter mizithra pasta
- Grilled asparagus
- Spiced griddle zucchini
Try different sides to make this meal your own
Recipe FAQ
Yes. Firm white fish like halibut, swordfish, mahi mahi, grouper, rockfish, or walleye work well with the lemon cream sauce and griddle cooking method.
Fish is best served immediately. If you have leftovers, reheat gently to avoid drying the fillet. A sous vide reheating method is ideal; otherwise, place the fillet in a sealed bag and warm it in hot water or reheat slowly in a low oven with a splash of liquid.
You can omit mushroom powder or make your own by grinding dried mushrooms. The sauce remains delicious without it, but a small amount adds savory depth.
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More Fish Recipes
- Dark Soy Black Cod
- Panko Fried Sole
- Smoked Tuna Loin
- Hawaiian Salmon Poke
- Salmon Nigiri
- Halibut Ceviche
- Cantonese-Style Steamed Fish
Blackstone Sturgeon with Lemon Cream Sauce
Yield: 6 servings
Fresh sturgeon fillets seasoned and grilled on a flat top griddle, served with a lemon cream sauce for a tender, flavorful result.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Fish
- 3 pounds sturgeon fillets
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons fresh thyme leaves
- 3 tablespoons salted butter
- 3 tablespoons olive oil
- 3 tablespoons water
Sauce
- 3 tablespoons olive oil
- 3 small shallots, finely chopped
- 3 garlic cloves, minced
- 1 lemon (juice)
- 1 tablespoon mushroom powder (optional)
- 2/3 cup heavy cream
- 3 tablespoons salted butter, chilled and cut into pats
- 3 teaspoons chopped chives
Instructions
- Preheat your griddle to medium-high heat.
- Season both sides of the fillets with salt, black pepper, and thyme.
- Add 3 tablespoons butter and 3 tablespoons olive oil to the griddle. When the butter has melted and the surface is hot, place the fillets on the griddle.
- Cook the fish for about 4 minutes on the first side, then flip and cook for another 4 minutes on the other side. Cooking time depends on fillet thickness—adjust as needed.
- Add 3 tablespoons water between the fillets and immediately cover with a domed lid or a large metal bowl. Let the fillets steam for about 90 seconds to finish cooking evenly.
- While the fish rests, make the sauce: in a small sauté pan over medium heat (on the griddle or stovetop), heat 3 tablespoons olive oil. Add the shallots and garlic and cook for about 4 minutes, stirring frequently, until softened.
- Squeeze in the juice of half a lemon, stir in the mushroom powder if using, and pour in the heavy cream. Allow the sauce to simmer for 30 seconds to combine flavors.
- Remove the pan from heat and whisk in the chilled pats of butter until the sauce is glossy and slightly thickened.
- Strain the sauce through a fine-mesh strainer for a smooth finish.
- Serve each fillet with a generous pour of lemon cream sauce, finish with a squeeze of fresh lemon, and sprinkle with chopped chives.
Nutrition (estimate)
Per serving (1 of 6): ~335 calories; Total Fat: 35g; Saturated Fat: 15g; Cholesterol: 61mg; Sodium: 367mg; Carbohydrates: 6g; Fiber: 1g; Sugar: 3g; Protein: varies with fish portion.
Nutrition data is an estimate.
