Broiled Sturgeon with Hazelnuts and Lemon-Honey Jalapeno Glaze (Serves 4)

Lemon-Honey Jalapeno Glaze Ingredients: (prepare the day before serving) 1 teaspoon cornstarch 1 teaspoon cold water 6 lemons, juiced 1 cup honey 1 jalapeno, stemmed, seeded and minced ¼ cup white wine (or substitute with the juice of a lemon in ¼ cup water) ¼ cup water 1 teaspoon shallots, minced 2 green onions, diced salt and pepper to taste Lemon-Honey Jalapeno Glaze Method: In a small bowl, combine the first two ingredients and set aside. In a medium saucepan, combine the remaining ingredients and bring to a boil. Add the water-cornstarch mixture, bring the glaze back to a boil and cook for 2 minutes. Remove from heat. When cool, place the glaze mixture in an air-tight container and store in the refrigerator until serving time. Sturgeon Ingredients: 4 8-ounce sturgeon fillets 1 cup hazelnuts, roasted and crushed Sturgeon Method: Broil filets 8 minutes per side. Remove from heat. Place the filets on individual serving plates. Top each filet with a sprinkling of hazelnuts and a generous spoonful of glaze. (Remaining glaze can be stored in the refrigerator up to one week.) Serve with rice and fresh vegetables. ««« Back to Recipe Search page