Cajun Grilled Sturgeon



Mike Nadelman
This large bottom-feeding fish visits every January from the Delta, pecking at the bottom with is "vacuum" hose like mouth for morsels of fish that died during winter storms. The meat holds up well on the BBQ and tastes a lot like chicken. This is also where caviar comes from, though mostly from sturgeon in eastern Europe and Russia.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Cajun, Keto, Keto. Paleo, Pescatarian
Servings 5 serving


  • 2 lbs Sturgeon trimmed and cut into large chunks discard the red meat
  • 2 tablespoons extra virgin olive oil with some extra for drizzling
  • 2 teaspoons Cajun spice
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt to taste
  • 1 lemon cut into quarters


  • Place the surgeon cubes in a medium-sized bowl, add the olive oil, Cajun spice and thyme, season with salt and leave to marinate for 20 minutes.
  • Preheat a BBQ or griddle pan.
  • Divide the sturgeon into serving sizes
  • Grill for 2 minutes on all sides or until the sturgeon is just cooked. It won't fall apart like other fish do so not to worry.
  • Serve with the lemon wedges and drizzle with olive oil.
  • Servve with a fresh salad



We vacuum packed the leftover trimmed and marinated pieces of a 60-pound sturgeon and froze it. Great to take on a camping trip, this lasted well into summer.
Keyword fish
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