Serves 4

1 to 2 pounds skinless sturgeon 

  • Salt
  • Flour 
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 shots of ouzo 
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried
  • ground black pepper to taste


Slice the fish into chunks of between 1 1/2 inches and 2 inches across. Salt the fish well and set aside while you chop the garlic and oregano.

Heat a large saute pan over high heat for 1 minute. Add the olive oil. Dust the fish pieces in flour, shake off the excess and lay down in the pan. Turn the heat down to medium-high and brown the fish on 3 sides.

Move the finished fish to a paper towel to drain.

Add the garlic and let this fry for 30 seconds to a minute. Do not let it brown. Take the pan off the heat and add the ouzo. It will flare up. Shout, “Opa!” Put the pan back on the heat, turn it to high, and scrape off any browned bits with a wooden spoon. Add the Worcestershire sauce and honey and swirl to combine. Let this boil down until its syrupy, then add the fish back along with the oregano. Toss to combine. Turn off the heat, grind fresh black pepper over everything and serve at once.