Sturgeon & Bacon Appetizer

north carolina fisheries | sturgeon

Sturgeon appetizer. Photo by Vanda Lewis

Sturgeon & Bacon Appetizer. Photo by Vanda Lewis

  • 8 ounces sturgeon
  • extra virgin olive oil or butter
  • 4 strips bacon
  • 4 asparagus spears
  • 8 strips red bell pepper, julienned
  • 4 chive leaves

Sauté sturgeon in heated extra virgin olive oil or butter until fillets are opaque and cooked through. Cook bacon at 350 F until browned. Grill asparagus.

For each serving, wrap 2 ounces sautéed fish, one asparagus spear and two julienned red bell pepper strips with ½ strip of cooked bacon. Garnish with one chive leaf. Serves 4.

Recipe by Chef Tim Coyne of Bistro by the Sea, Morehead City, N.C.

 

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