Full Title: Hazelnut Crusted Sturgeon with Blackberry Barbecue Sauce
2 sturgeon filets
1 cup toasted ground hazelnuts
1 cup bread crumbs
2 eggs, lightly beaten
2 tablespoons olive oil
Mix the hazelnuts and bread crumbs together. Dip the sturgeon filets in the eggs, and then dredge them in the hazelnut-bread crumb mixture. Place the olive oil in a 12-inch sauté pan. Add the filets and cook over medium high heat, browning on both sides. Place the uncovered pan in oven at 350 degrees for 15 minutes to complete the cooking process.
1 pound blackberries (fresh or frozen)
1/2 cup sliced onion
1/4 cup sun-dried tomatoes
1 tablespoon minced garlic
1/2 cup blackberry or raspberry syrup
1 5-ounce bottled Heinz 57 Sauce
1/2 cup apple cider vinegar
Combine all ingredients in a 2-quart saucepan and simmer for 20-30 minutes. Puree the mixture in a food processor.
Place the filets on individual serving plates and spoon the sauce over each filet. Additional sauce can also be served in individual ramekins.