Shark Recipies

[tubeN2]

[#000080][size 3]This thread will be for any and all Shark recipies. Please feel free to add any recipies that you would like to share with the rest of us.[/size][/#000080]
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[Hutch00]

Shark Marseillaise
Ingredients:
2 pounds of Fresh Shark Filets
3 tablespoons of Cooking Oil
1 Onion, Minced
1 tablespoon Chopped Parsley
1 clove Garlic, Minced
1/2 cup Dry White Wine
3 firm Tomatoes, Diced
Salt and Pepper
Directions:
Wipe filets with a damp cloth and heat oil in an oven-proof dish. Add onion, parsley, garlic, tomatoes, salt and pepper to taste. Place filets over top of vegetables. Cover and bring to boil.

Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350-degree oven. Bake 10 minutes or until fish flakes easily with fork.

Carefully remove fish from sauce using a large spatula and keep the filets warm on a heated platter. Strain sauce through fine sieve and heat to boiling. Sauce should be reduced by this time. Pour the hot sauce over filets.
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[Hutch00]

Mako Shark with Anchovy and Caper Sauce

1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 mako shark or swordfish steaks (about 8 ounces each)
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
2 tablespoons tarragon vinegar
2 whole cloves
1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped
1 teaspoon sugar
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped

In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.

Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat
until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
Reduce heat to low; cook for 5 minutes. Strain; return the sauce
to the pan.

Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.

Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish
and serve.
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[Hutch00]

Shark Kabobs

1 lb black tip shark (or tuna steak, swordfish, mako, marlin)
2 lg carrots, unpeeled
pineapple slices, halved
1/2 c. orange juice
1/4 c. melted butter or margarine
3 tbsp soy sauce

Cut carrots into 1/2 in chunks, and blanch until barely tender.

Alternate fish, carrots, and pineapple on skewers til you have 4
chunks of fish on each one. Again, how much of the other stuff
depends on you. You should have 2-3 skewers full per person.

For marinade, mix the juice, butter and soy together.

Suspend skewers over a 13x9 pan lined with foil and spoon marinade
over kabobs. Broil for 4 minutes, then turn and broil for another
4-5 minutes, spooning marinade over them periodically.

Serve over hot cooked rice.
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