Red, White and Blue Sturgeon​

Chef Justin cooks up this prehistoric fish that was raised by Mote Marine in bio-recirculating aquaculture. 

Florida farm-raised Sturgeon with a spicy blueberry BBQ sauce.

SPICY BLUEBERRY BBQ INGREDIENTS:
2 teaspoons vegetable oil
1/4 cup minced Florida onion
1 tablespoon minced fresh Florida jalapeño, seeded
1/4 cup ketchup
1/4 cup rice wine vinegar
3 tablespoon light brown sugar 
3 tablespoon Dijon mustard
1 teaspoon hot sauce
2 cups fresh Florida blueberries
Salt and fresh ground pepper to taste

SPICY BLUEBERRY BBQ PREPARATION:
1. Heat the oil in a non-reactive saucepan.
2. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes.
3. Add the blueberries ketchup, vinegar, sugar, mustard and hot sauce and bring to a simmer.
4. Simmer over low heat, stirring until thickened, about 10 minutes.
5. Puree the sauce in a blender or food processor until smooth.
6. Pass through a strainer and season salt and pepper.
7. Serve at room temperature.

STURGEON INGREDIENTS:
4 six ounce Florida sturgeon fillets - Kosher salt and fresh ground pepper to taste
2 tablespoons olive oil

STURGEON PREPARATION:
1. Season sturgeon fillets with salt and pepper.
2. Preheat a large sauté pan on medium-high; add oil then carefully add fillets.
3. Sauté fillets for 3 to 5 minutes on each side depending on the thickness of fillets.
​4. Serve cooked fish with blueberry BBQ sauce.