Sturgeon Season is on at Lake of the Woods. This incredible fish is amazing to catch but has been misunderstood as far as eating is concerned. Here is a recipe to try because this fish has a very delicate and light taste. Besides that…it’s grilling season!

Ingredients

• For the fish:
  • 1.5 lbs sturgeon fillet, skin on
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the lemon herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F to 400°F.
2. While the grill heats, pat the sturgeon fillet dry with paper towels to ensure a good sear.
3. Brush both sides of the fillet with olive oil, then season evenly with salt and black pepper.
4. Place the fillet skin-side down on the grill. Close the lid and cook for 5 minutes without moving to get a crisp skin.
5. Carefully flip the fillet using a spatula. Grill for another 4-5 minutes, or until the fish flakes easily with a fork.
6. Meanwhile, in a small bowl, combine the softened butter, lemon juice, parsley, lemon zest, and salt to make the lemon herb butter.
7. Once the fish is done, remove it from the grill and let it rest for 2 minutes.