VIP Sturgeon al Mojo de Ajo


  • Columbia River Gator (Sturgeon) 16oz
  • Vegetable Oil, 4 Tbsp
  • Butter, 3 Tbsp
  • Garlic, 12 cloves
  • Jalapeño, 1
  • Lemon, 1/2
  • Cilantro, 1 bunch
  • Two beers. You only need 6 oz for the recipe. If you don’t know what to do with the rest, give me a buzz and I will help you out.
  • Salt, pepper, blackening seasoning


  • Cut gator into 1-inch cubes; place in mixing bowl. Season with just enough oil to coat the fish, salt, blackening seasoning, and pepper. Set aside.
  • Dice up the garlic, chop the jalapeño (remove seeds and ribs in you don’t want a lot of heat), and chop the cilantro.
  • Heat the oil and butter in 12 inch cast iron pan on low/medium heat.
  • Sauté the garlic and 1/2 of the jalapeño. Be careful to not burn the butter or garlic.
  • Time to throw in cubes of seasoned gator. Cook until 80% done.
  • Deglaze pan with 1/2 lemon juice.
  • Pour in 6oz beer. If you ‘accidentally’ drank it all, go get another. Bring mixture to a simmer.
  • Toss In cilantro and remaining jalapeños.
  • Serve over rice.

Cookware: Camp Chef double burner, 12 inch Lodge Cast Iron skillet

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