This recipe uses sturgeon. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6-oz. sturgeon filets, skinned and de-boned
  • 1/2 cup eggplant, diced
  • 1/2 cup zucchini, diced
  • 1/2 cup summer squash, diced
  • 1/2 cup white onion, diced
  • 1 garlic clove, minced
  • 2 oz. anchovy filets
  • 3/4 cup crushed tomatoes
  • 1/4 cup red wine
  • 1/2 cup white wine vinegar
  • 1 tsp. dried thyme
  • 1 cup olive oil
  • salt and pepper to taste

Heat saucepan over medium heat. Sweat the onions and garlic until fragrant, about 5 minutes. Deglaze with red wine and reduce until almost dry. Add the eggplant, zucchini, squash and anchovy filets and sauté until soft, about 3 minutes. Add the tomatoes and cook until thickened. Set caponata aside.

Combine vinegar and dry thyme in a bowl, and allow to stand for 10 minutes. Add oil to vinegar mixture, pouring in a steady stream while stirring constantly to emulsify. Add salt and pepper to taste. Set vinaigrette aside.

Season sturgeon on both sides and grill on a hot grill for 4 minutes on each side.

Spoon caponata onto a plate and place sturgeon on top. Drizzle vinaigrette over the fish and serve immediately.

Serves 4

Recipe by New England Aquarium chef George Kierstead