Surgeon with Onions

• 2 lbs. skinless sturgeon fillets
• 3/4 Cup flour
• 1/4 Cup cornmeal
• 2 tsp. old bay seasonings
• 1/2 Cup milk
• 2 red onions, peeled, halved & sliced
• 2-3 large shallots, peeled & sliced
• 2 Tbsp. minced chives
• 1 Tbsp. minced Italian parsley
• 1 tsp. Fresh minced thyme
• 1 tsp. capers
• 4 tsp. Balsamic vinegar
• 1/8 tsp each cayenne & garlic powder
• salt & pepper to taste
• 1/3 Cup chicken bouillon or broth
• 2 Tbsp. butter
• olive oil
• optional: 1 Tbsp. crumbled blue cheese

Heat a skillet to medium and add butter to melt. Then, add onions, shallots, thyme, vinegar, and chicken bouillon or broth. Cover and cook on low for 20 minutes. Uncover, add capers, cayenne, garlic powder, salt and pepper, and cook for 10 more minutes.

While onions are cooking, prepare sturgeon. First, combine flour, cornmeal, & old bay seasoning. Dip fish fillets in milk. Then, dredge in flour mixture. Heat another skillet to medium-high and add olive oil & 1/4" deep in pan. When oil is heated, add sturgeon. Brown on each side for 3 1/2 to 4 minutes. If pan starts cooking too hot, turn heat down to medium. Remove fish & dab off oil with paper towels. Keep fish warm.

Add chives and parsley to the onions. If you like, stir in the blue cheese as well. Serve sturgeon fillets surrounded with onions. This would be good served with corn roasted with butter and old bay season. Serves 4 .