Pan seared Happy Valley Sturgeon with orzo, tomatoes and basil
Cook orzo, rice or other grain in boiling water as per instructions.
Peel, seed and chop fresh Caldwell County tomatoes then sauté in a bit of olive oil with fresh basil, parsley and garlic, salt and red pepper to taste.
Cut sturgeon filet across the grain into strips. Sprinkle with salt, pepper, and oregano. Pan sear sturgeon strips in hot olive oil until flaky and firm, about five minutes. Drain and spritz with lemon.
Compose and serve hot or at room temperature.
1 large filet of sturgeon makes approximately eight 2 oz. strips.