Sturgeon with Caper, Olive and Tomato Sauce

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I am skeptical about ingredients, cooking times, temperatures, etc. when it comes to internet recipes but this one is as accurate as I have ever seen. I had never worked with Sturgeon before so this was a good opportunity to try it in a "restaurant quality" way. Flavor-wise this reminded me a lot of snapper veracruz; the reduced tomato sauce and wine mixture becomes ragout-like and you can pile it on top of the fish using tongs. Rice seems like a natural pairing but since the accoutrements cling more to the fish (at least the way mine turned out I think it's OK to have discrete sides like arancini that don't soak up the remaining sauce. I used store-bought tomato sauce (from the refrigerator section, at least and substituted Italian olive salad for brine-cured olives but I bet Kalamatas would be good too.

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I adapted it just a bit. I used Peppadew peppers instead of the olives and left out the rosemary. It was really good, might try it again with the olives and rosemary, but why fix something that isn't broken.

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This was fantastic with fresh sturgeon from the Columbia River. Could be equally good with fresh Alaskan halibut. Would have been a five star if we had rinsed the briney olives and capers to reduce saltiness. Given that sturgeon is a difficult fish to cook and keep tender and moist, this was an excellent recipe. This fish was moist, tender, and flavorful with the Mediterranean influence. Use a superior tomato sauce if not your own.

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Only way you can mess this one up is by overcooking the fish...did it once and that was enough to learn from. Also...I have chosen not to include the olives in this dish and it is still excellent.