07-06-2005, 05:07 AM
Ingredients
[font "courier"] 1 ingredients:
1 1/2 lb shark steaks
2 tb soy sauce
2 tb rice or wine vinegar
-(balsamic is *; delightful*
2 tb lemon juice
2 tb oil
2 tb chopped parsley
1 cl garlic; minced
1/2 ts freshly ground black pepper
1 minced green onions and
1 parsley
[/font]Instructions
(TIP): Fish should be cooked only until it flakes easily. Check it
often to prevent overcooking, which will not only make it rubbery, it
will render it tasteless. A good way to check is to check it for
opacity. When it has turned from translucent to white and opaque it's
done. It will finish cooking on its own with residual heat if
removed from the heat source.
Fish is a high protein but low-calorie main dish. By using a light
marinade you eliminate rich butter sauces and still maintain the
delicate flavor.
Cut the shark steaks into service-sized pieces. Place them in a glass
dish. Combine the soy sauce, vinegar, lemon juice, oil, parsley,
garlic and black pepper. Pour the marinade over the fish and marinate
for half an hour, turning at least once.
Remove the fish (reserving the marinade) and broil 4 to 5 inches
from the heat - about four minutes a side. Brush with the marinade
before turning.
Serve with minced green onions and parsley. Accompaniments: Rice and
vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and
French or Italian sourdough bread.
[font "courier"] 1 ingredients:
1 1/2 lb shark steaks
2 tb soy sauce
2 tb rice or wine vinegar
-(balsamic is *; delightful*
2 tb lemon juice
2 tb oil
2 tb chopped parsley
1 cl garlic; minced
1/2 ts freshly ground black pepper
1 minced green onions and
1 parsley
[/font]Instructions
(TIP): Fish should be cooked only until it flakes easily. Check it
often to prevent overcooking, which will not only make it rubbery, it
will render it tasteless. A good way to check is to check it for
opacity. When it has turned from translucent to white and opaque it's
done. It will finish cooking on its own with residual heat if
removed from the heat source.
Fish is a high protein but low-calorie main dish. By using a light
marinade you eliminate rich butter sauces and still maintain the
delicate flavor.
Cut the shark steaks into service-sized pieces. Place them in a glass
dish. Combine the soy sauce, vinegar, lemon juice, oil, parsley,
garlic and black pepper. Pour the marinade over the fish and marinate
for half an hour, turning at least once.
Remove the fish (reserving the marinade) and broil 4 to 5 inches
from the heat - about four minutes a side. Brush with the marinade
before turning.
Serve with minced green onions and parsley. Accompaniments: Rice and
vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and
French or Italian sourdough bread.