Chef de Cuisine Ryan Pfeiffer Blackbird Restaurant 619 West Randolph Chicago (312) 715-0708 www.blackbirdrestaurant.com Grilled Sturgeon with Charred Brussels Sprouts,Castelvetrano Olives and Citrus Serves 1 Ingredients: 4 ounces cleaned sturgeon loin (easily subbed with other hearty white fleshed fish ie: monkfish, sea bass, or albacore tuna) 1/2 ruby red grapefruit,rind removed and segmented 10 Brussels sprouts, cleaned of outer leaves and sliced into a julienne 5 castelvetrano olives, and pitted and sliced 2 leaves basil Directions: Season fish with salt […]
Source: wgntv.com