This is a nice piece of sturgeon which is indigenous to this area along the Columbia River. It is marinated in citrus rind, garlic, red onion and olive oil for about an hour. Then it is roasted in a pan with some lemon and lime wedges and some garlic cloves and finally served over a red pepper risotto with onions that have been braised in much the same manner as the fish. Really good dish.
Smoking in Bed: Gloria Grahame
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