Sturgeon with couscous and eggplant Recipe

• 2 cups vegetable stock, chicken stock or water
• 1/2 tablespoon paprika (we prefer smoked paprika)
• Kosher salt and white pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 small yellow onion, cut into small dice
• 1 small red pepper, seeds removed and cut into small dice
• 8 ounces couscous
• 1/2 cup green onions, roughly chopped
• 2 large globe eggplants, peeled and cut into 1-inch by 1-inch by 2-inch strips
• Kosher salt
• 1/3 cup vegetable oil
• 1 teaspoon fresh ginger, peeled and finely chopped
• 1 teaspoon garlic, finely chopped
• 1 small hot red chili, seeds removed and finely chopped
• 2 teaspoons chili oil or to taste
• 1 tablespoon granulated sugar
• 1/4 cup rice wine vinegar
• 2 tablespoons orange juice
• 1/4 cup vegetable stock or water
• 1/4 cup soy sauce
• 4 (5-ounce) sturgeon fillets, skin off
• Kosher salt and white pepper, to taste
• 2 tablespoons vegetable oil
• 2 tablespoons butter

1. In a medium-size saucepan over medium heat, add the vegetable stock, paprika, salt and pepper.
2. Bring to a boil.
3. Taste and adjust seasoning.
4. Reduce heat to low and allow liquid to simmer.
5. In a large saute pan over medium heat, add the oil.
6. When oil is hot, add the onion and red pepper and cook until the vegetables are soft but not colored, approximately 8 to 10 minutes.
7. Add the couscous and stir to coat the grains with oil.
8. Remove pan from heat.
9. Add the simmering liquid to the couscous and stir to distribute the liquid evenly.
10. Cover the pan and allow the couscous to steam for 5 minutes, or until all of the liquid is absorbed and the couscous is soft.
11. Add green onions and fluff couscous with a fork.
12. Keep warm
13. Place eggplant in a large colander placed over a large bowl.
14. Sprinkle salt over the eggplant.
15. Allow eggplant to sit and release its moisture for 45 minutes to an hour.
16. Wash salt off of the eggplant and pat dry with a towel.
17. Place a large saute pan or wok over high heat.
18. Add vegetable oil.
19. When oil is hot, add eggplant and saute until caramelized on the outside.
20. Add the ginger, garlic and chili and cook 1 minute, until aromatics are just starting to turn golden brown.
21. Add chili oil.
22. Quickly add sugar, vinegar, orange juice, vegetable stock or water, and soy sauce.
23. Bring to a boil.
24. Cook until the eggplant is soft and the liquid is thick enough to coat the back of a spoon.
25. Place a saute pan, large enough to hold all the fish, over medium heat.
26. Season the sturgeon with salt and pepper.
27. Add the oil and butter to the hot pan.
28. When butter begins to foam, slip the fish into the pan.
29. Sear the flesh for 4 to 5 minutes, or until a crust is formed.
30. Turn the fish over and cook an additional 4 to 5 minutes, or until the flesh is opaque but still moist.
31. Keep fish warm in a low-temperature oven.
32. Divide couscous among 4 warm plates.
33. Place spicy eggplant in the center of the couscous and place sturgeon on top of eggplant.

vegetable stock, paprika, kosher salt, extra virgin olive oil, yellow onion, red pepper, couscous, green onions, eggplants, kosher salt, vegetable oil, fresh ginger, garlic, hot red chili, chili oil, sugar, rice wine vinegar, orange juice, vegetable stock, soy sauce, kosher salt, vegetable oil, butter

Taken from www.chowhound.com/recipes/white-sturgeon-with-couscous-and-spicy-eggplant-10175 (may not work)