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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.


    Tamarind and Coconut Sturgeon


    • 2 tsp (10 mL) garam masala
    • 1/2 tsp (2 mL) sea salt
    • 1 Tbsp (15 mL) tamarind paste
    • 1/3 cup (80 mL) water
    • 4 - 5 oz (140 g) white Pacific sturgeon fillets
    • 1/2 Tbsp (7 mL) coconut oil
    • 1/2 cup (125 mL) coconut milk
    • 12 medium-sized fresh curry leaves
    • 1/4 tsp (1 mL) ground turmeric
    • 1/4 cup (60 mL) julienned snow peas
    • 2 Tbsp (30 mL) finely chopped cilantro
    Cilantro Lime Rice
    • 1/2 Tbsp (7 mL) coconut oil
    • 1 cup (250 mL) long grain brown rice, rinsed under cold water for 1 minute
    • 2 cups (500 mL) water or low-sodium vegetable broth
    • 1 lime, zested and juiced
    • 1/4 tsp (1 mL) sea salt
    • 1/4 cup (60 mL) chopped cilantro leaves


    Per serving:

    • calories434
    • protein27g
    • fat18g
      • saturated fat11g
      • trans fat0g
    • carbohydrates41g
      • sugars3g
      • fibre3g
    • sodium527mg



    In medium bowl, whisk together garam masala, salt, tamarind, and water. Add sturgeon fillets and turn to coat in marinade. Refrigerate for 30 minutes.


    While sturgeon is marinating, make Cilantro Lime Rice. In medium saucepan, warm oil over medium heat. Add rice and stir until lightly toasted, about 3 minutes. Add water, lime zest, and salt, and bring mixture to a boil. Cover and reduce heat to low. Allow rice mixture to simmer until all liquid has absorbed, about 30 minutes. Remove from heat and stir in lime juice and chopped cilantro. Set aside and keep warm.


    To cook sturgeon, heat oil in large frying pan over medium-high heat. Remove sturgeon from marinade and reserve any excess marinade. Add sturgeon, skin side down, working in batches if needed, until seared, about 1 to 2 minutes, before flipping over and searing on the other side for 1 minute. Reduce heat to medium-low before stirring coconut milk, reserved marinade, and curry leaves into pan. Cook, uncovered, stirring occasionally, until sturgeon is cooked through and sauce has thickened slightly, about 3 to 5 minutes.


    To serve, divide rice among serving bowls. Top with sturgeon and some sauce. Garnish with snow peas and cilantro.


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    This recipe is part of the Sea's Bounty collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.