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Ingredients
½ cup ground blanched almonds
½ cup ground toasted pumpkin seeds
⅓ cup dried fine bread crumbs, freshly made
1 ½ teaspoons sweet paprika
½ teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon butter, melted
2 egg whites
4 6-to-8-ounce sturgeon fillets
1 cup diced pineapple
½ cup diced cantaloupe
½ cup diced honeydew
¼ cup fresh lime juice
¼ cup minced fresh mint leaves
¼ cup minced fresh basil leaves
Nutritional analysis per serving (4 servings)
23 grams carbs; 127 milligrams cholesterol; 519 calories; 13 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 5 grams fiber; 501 milligrams sodium; 44 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Combine the ground almonds, ground pumpkin seeds, bread crumbs, paprika, salt and pepper in a shallow pan. Set aside. Lightly brush a baking sheet with butter. Set aside.
- Step 2
Put the egg whites in a shallow dish. Beat lightly. Dip each sturgeon fillet into the egg whites, then dust both sides with the ground almond mixture. Place on the baking sheet.
- Step 3
Bake the fillets until cooked through, about 5 to 10 minutes. Meanwhile, combine the pineapple, melons, lime, mint and basil. Set aside. Divide the fillets among 4 plates. Garnish with fruit salad.
Private Notes
Comments
A good basic sturgeon recipe to work with. I didn't have blanched almonds so used some roasted pistachios, and instead of the bread-crumbs some non-gluten panko. Worked swell. But also: the 5-10 minutes cook time is way off. My thick fillet of pacific sturgeon took at least 15 or more at 375 to get to the flake-point, which I think is where you want it. Finally, the fruity topping didn't sound great to me so I stirred up an avocado-pepper relish sort of thing. Worked great. 30 mins start to end.
I've only had sturgeon once, many years ago. I remembered that it was a muddy-tasting fish, but thought that maybe it was not always that way. I was wrong. This fish was muddier than catfish. Other than that, the fish was moist, sweet, and tasty, with a wonderful texture. If you enjoy catfish, you should have no problem with it. I made it per the recipe, except I did not make the fruit salad and used TJ's chutney instead. The crust was superb; I'll use it on on another fish such as cod.