This piquant Indian marinade adds depth of flavor to the sturgeon's meaty white flesh.
Active time: 40 min Start to finish: 1 3/4 hr
If you aren't able to grill outdoors, sturgeon can be grilled in a well-seasoned large ridged grill pan (without crowding) over moderately high heat, turning once, until just cooked through, about 12 minutes total. (Halibut will take 8 to 9 minutes total.)
Recipe information
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
Step 2
While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
Step 3
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Step 4
Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total. (If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.) Serve fish with sauce.
