Vadouvan-spiced grilled sturgeon from The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (page 288) by Andrew Zimmern and Barton Seaver

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cilantro-almond rice pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 12-24 hours. Can substitute red wine vinegar for sherry vinegar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.