Recipe for Baked Sturgeon with Pearhoney Salsa 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 lb Sturgeon fillets* cut into 4 equal, up to 2 portions with bone and skin removed
1 x 1 pound can Northwest pears, drain and reserve liquid for marinade & baste (pears to be used in salsa)
1 lrg Shallot, minced
1 tbl , fresh ginger, minced
1/4 cup Sour cream
----------------- PEAR-HONEY SALSA ----------------
Reserved pears, cut into bite sized pieces
1 tbl Honey
1 tbl Cilantro, chopped
3 x Green onions, chopped
1 jar pimientos, diced and well drained (4 ounce)
1 tsp Lime zest
1 tbl Lime juice
1/4 tsp Red pepper flakes, (optional)
Instructions:
Instructions: *Seafood options: Albacore Tuna, Swordfish, Snapper or Halibut

Preheat oven to 400 degrees. In small sauce pan over medium heat, combine pear juice, shallot and ginger. Simmer until liquid has been reduced by at least half. Set aside and allow to cool. When cool, add the sour cream and blend well.

Thoroughly coat all sides of the Sturgeon portions with the mixture.

Place in 9" x 13" glass baking dish. Bake for 10 minutes. Remove from oven and baste top of each portion with remaining baste. Return to oven and bake an additional 4 to 6 minutes. While Sturgeon bakes, prepare salsa.

Makes 4 servings.

Pear-Honey Salsa:
Blend all ingredients, mixing well. Serve a generous portion on each fillet.

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