Tamarind and Coconut Sturgeon

Serves 4.

Tamarind and Coconut Sturgeon

Savoury and meaty, sturgeon pairs perfectly with the bold flavours of this recipe. Fresh curry leaves have nothing to do with the powder that shares their name and are worth seeking out. An edible herb with a unique citrus aroma and a lightly bitter taste, curry leaves elevate this dish from delicious to sublime.


Instead of white Pacific sturgeon, this recipe is also delightful using lingcod, Pacific cod, or rockfish. Just take note that cooking time for each fish is different—ask your fishmonger for advice.

Each serving contains: 434 calories; 27 g protein; 18 g total fat (11 g sat. fat, 0 g trans fat); 41 g total carbohydrates (3 g sugars, 3 g fibre); 527 mg sodium

Source: Sea's Bounty

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