eber's seasoning.
Place shark steaks in the center of
lice of brioche, and the Black Bean Hummus on the other
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
eg;F.
Draw a shark face on a sheet of
ater has boiled, put the shark fish in it.
Cover
Rinse the shark steaks and trim off any
br>The author of this recipe suggested coleslaw as a condiment
combine the salt, coriander, and black pepper in a small mixing
nd cayenne pepper.
Dredge shark steaks in this mixture.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.
Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.
Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight.
Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice, sea salt and pepper.
Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.
Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
Add the ground fennel and white wine and cook for two minutes.
Add the chopped fennel, potatoes, tomatoes, and clam juice.
Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
Bring to a boil, lower the heat and simmer for 20 minutes.
Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
Add salt and pepper to taste. Top with basil or parsley and serve ...
rs Dash on shark steaks.
Rub shark steaks with lemon juice
-inch/1 cm round tip. Pipe the batter onto the
Sprinkle the shark pieces with salt, pepper, garlic powder, and paprika, then coat with flour. In a skillet, heat the oil (test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, not burn) and fry, turning occasionally, until golden brown.
rill, take the tri-tip out of the refrigerator and
Dice shark, peppers, onion and red potato.
Marinate shark in teriyaki barbecue sauce.
Alternate veggies and shark on kabob sticks.
Baste entire kabob several times and grill.
Continue to baste as needed.
They are done when shark is flaky and veggies are semi-tender.
Serves 3.
Cut the shark into manageable sized steaks (4\"