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BBQ Sturgeon (Smoked)

Number of Servings: 2-4Columbia River


1-2 pound fillet chunk
4-5 wood chunks large Alder/Hickory
2-4 ounces honey
Lemon pepper
Flat beer
2 tablespoons butter
1/2 cup shredded Cheddar cheese


Soak wood chunks for 10 minutes in warm water and place onto bottom of BBQ for smoke flavor.
Take fillet and butter like a slice of bread and place onto foil folded to make boat/tray butter side down.
Pour honey crisscross across fillet and sprinkle top with lemon pepper. Place onto BBQ.
Cook for 10 minutes pour 1/4 can beer into tray and drink remainder of can.
Cook another 10-15 minutes until flakes then grate cheese over top.
Cook until cheese is melted.

Serve with wild rice and Brussels sprouts/ green beans

Notes & Variations:

Fish preparation: Catch Sturgeon! Keep cool! Remove skin from fish then fillet into two fillets. With knife remove the brown colored meat on the outside of the fillet. Cut into 1-2 pound sections and wash with cold water.

Contributor: Richard Sharp, RRGC