rs Dash on shark steaks.
Rub shark steaks with lemon juice
ater has boiled, put the shark fish in it.
Cover
Rinse the shark steaks and trim off any
nd cayenne pepper.
Dredge shark steaks in this mixture.
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.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.
Cut the shark into manageable sized steaks (4\"
Saute garlic in olive oil until light golden brown.
Discard garlic.
Pat shark dry with paper towels.
Saute shark in oil over medium heat until it flakes easily when tested with a fork, about 4-5 minutes.
Remove fish to a warm plate.
Add soy sauce and lemon juice to the pan.
Cook for 1 minute, stirring.
Add shark back to pan.
Sprinkle with crushed red pepper.
Cook for 1 minute.
Rinse and pat dry the shark steaks.
Mince the garlic.
il is hot, add the shark. Season each piece with the
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.
ay through, then insert the shark fillet and top it with
Prepare marinade and marinate shark 30-40 minutes.
Prepare sauce:
In a saucepan, combine 1/2 cup beer and stock. Over medium heat, deglaze and reduce to half.
Add garlic, shallots and cream. Reduce by half again or to desired consistency.
Reduce heat, add pine nuts and feta cheese. Stir in butter, season to taste.
Remove fish from marinade and grill until cooked to preference.
To serve, place 2 tablespoons sauce on each plate and place shark on the sauce.
Garnish with chives and crumbled feta cheese if desired.
Chop up tomatoes and simmer the whole shebang, except the fish. Simmer about 20 minutes to cook vegetables, then add the shark and simmer another 10 minutes to cook it through.
Blend Italian seasoning, teriyaki sauce, garlic and peanut butter until smooth; place shark or other firm fish steaks in marinade and seal tightly.
Marinate for at least 2 hours. Refrigerate until ready to grill over medium heat or coals.
Grill 8 to 10 minutes per pound, turning and basting 2 times.
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.
Combine lemon, garlic, Italian dressing, salt and pepper.
Put shark steaks in mixture and let stand at least one hour.
Grill on outdoor grill or bake in foil with pat of butter on each steak.
Ground the shark steak in a food processor
Cut shark filets into 1-inch chunks.
Combine flour, salt and baking powder.
Slowly add 1 cup water and vinegar.
Mix well.
Dip fish cubes into batter and drop into hot oil, 365 degrees.
Cook until golden brown.
Drain on absorbent paper towels.