Lemon-Honey Jalapeno Glaze:
(prepare the day before serving)
1 teaspoon cornstarch
1 teaspoon cold water
6 lemons, juiced
1 cup honey
1 jalapeno, stemmed, seeded and minced
1/4 cup white wine (or substitute with the juice of a lemon in 1/4 cup water)
1/4 cup water
1 teaspoon shallots, minced
2 green onions, diced
salt and pepper to taste
In a small bowl, combine the first two ingredients and set aside.
In a medium saucepan, combine the remaining ingredients and bring to a boil. Add the water-cornstarch mixture, bring the glaze back to a boil and cook for 2 minutes. Remove from heat. When cool, place the glaze mixture in an air-tight container and store in the refrigerator until serving time.
4 8-ounce sturgeon fillets
1 cup hazelnuts, roasted and crushed
Broil filets 8 minutes per side. Remove from heat.
Place the filets on individual serving plates. Top each filet with a sprinkling of hazelnuts and a generous spoonful of glaze. (Remaining glaze can be stored in the refrigerator up to one week.)
Serve with rice and fresh vegetables.