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Broiled sturgeon is a timeless classic. The simple nature of this recipe is a great example of how some things just can’t be improved. We used a farm-raised sturgeon for this, but any firm-fleshed fish such as salmon, mahi mahi, or swordfish would be excellent prepared using this method.
BROIL your Sturgeon either in a whole Rand, or cut into Slices an Inch thick; salt them, steep them in sweet Oil and Wine-vinegar, broil them on a gentle Fire, and baste them with the Oil and Vinegar that they were steeped in, with Sprigs of Rosemary, Thyme, and Parsley; when it is broil’d serve it up with the Dripping it was basted with, and some of the Branches of Rosemary: Or you may baste it with Butter, and serve it up with butter and Vinegar, beaten up with Slices of Lemon, or Juice of Orange.