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Sturgeon with Brandy Orange Sauce

Ingredients

  • 4 6 ounce sturgeon steaks
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon fresh ginger grated
  • 1/4 cup brandy
  • 1/2 cup freshly squeezed orange juice
  • 1 lemon juice only 1 lime, juice only
  • 1/4 cup dried nectarines peaches or apricots
  • 1/4 cup dried cherries or cranberries "Craisins" work fine
  • 6 additional tablespoons chilled butter
  • *** salt and pepper to taste

Instructions

  • Season fish with salt and pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add fish to pan and sear on one side, about 3 minutes. Flip fish over and sear 2 minutes. Add brandy and ginger to the pan. BUT FIRST…
  • CAUTION - DANGER - WATCH IT - LOOK OUT, ETC. - DON'T PUT YOUR FACE ANYWHERE NEAR THE PAN WHEN YOU ADD BRANDY. IT WILL PROBABLY FLAME UP AND BURN SOMETHING, LIKE YOUR FACE, THE DRAPES, ETC. CHECK THE AREA AROUND THE PAN BEFORE ADDING ANY ALCOHOL.
  • O.K., Anyone who burns something now was not paying attention. You can reduce the risk of flames by combining the brandy with the next 3 ingredients and adding slowly to the pan. Or…after adding the brandy, add orange, lemon and lime juices. Add dried fruits. Remove fish and keep warm. It's done. Reduce liquid to 1/4 cup. Stir in butter until melted. Season with salt and pepper.
  • To serve, place sturgeon on plate and spoon sauce over.