shark

I picked up some shark steaks at the store the other week, and I was wondering if anyone has any recipes for shark that they like. The plan right now is to just grill it, but I'm not sure how to season it. I have some balsamic glaze in the fridge that is good on salmon. I'm not sure how it would be with shark, and I want to try something different.

Ya got me on that one. Try a search for shark on Cooks.com, etc.
http://www.cooks.com/rec/search?q=Shark

Yeah. I'm doing a search on google right now. I just figured I would see if anyone had a recipe they would recommend.

So far I've found a couple that sound promising. One's for shark tacos, and the other is a real simple pan grilled recipe.

I have had it a couple of times in upscale restaraunts but never at home. I would say that any recipe for swordfish would work for shark.

I will probably get booed for this but I would cook it exactly like a pork chop. (grilled. not fried.)

Try it chopped and formed into a patty (like a burger) with baby leeks, blackened seasoning, and an egg as a binder. Cook on the grill and serve on a fancy roll with a remoulade sauce and leafy lettuce. Excellent!!!

Quote:

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Originally Posted by IIJSavoy

Try it chopped and formed into a patty (like a burger) with baby leeks, blackened seasoning, and an egg as a binder. Cook on the grill and serve on a fancy roll with a remoulade sauce and leafy lettuce. Excellent!!!

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The seasoning sounds wonderful but:

Yikes! Chopped - and lose that wonderful texture?

No thanks.

Would you chop a fillet mignon?

.

I've used this for both swordfish and shark (blue or thresher)


4 cloves garlic
1/3 cup white wine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
Directions

In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Thanks for the ideas gentlemen. I think I'm going to try Tom's recipe.

No matter what recipe you used do NOT over cook it. Cook like a tuna steak!

T-o-m

The grill heating up right now. I think 5 min per side should be good since the steaks are about 2" thick.

Also, apparently, I can't read, and the steaks are actually swordfish. Should be tasty either way.

Sharks and I have a pact, I don't eat them and they don't eat me. It worked for all the years I was in the Navy and playing around in the various oceans and seas.

Grilled Swordfish is good; I can't really give you a time, but cook it until it turns white about halfway trough the steak, then turn it over for about two thirds the time the first side took. Don't overcook it.

Robert

Eating it as I type, and it is delicious. Tom's recipe is definitely well received. I cooked it for 5 minutes per side over charcoal, and it came out perfect. Nicely colored on the outside and cooked through but still moist and tender.

Accompanied by brown rice, corn, and irish soda bread.

ate it a couple times while in the service cooked by guys who claimed to know what they were doing and i wasnt impressed.

Shark you can throw back in the ocean. Now swordfish is a keeper.

Here's my favorite receipe:

Take a couple of swordfish steaks and sprinkle both sides with soy sauce, black pepper and enough sesame oil to barely coat them.

While the grill is heating (I use propane)

Combine:

4 TBSP of Orange juice

4 TBSP of Lemon juice

1 TSP of Grated Ginger (I have used ground also)

3 TBSP of either Orange marmalade or Apricot preserves

Reduce to a glaze in a small sauce pan.

Place steaks on grill for about 4 minutes then turn and coat the finished side with the glaze and cook another 4 minutes, then serve with remaining glaze if any. I like baked yams on the side, slaw and or another green veggie.

Note: Do not over cook because they will get rubbery. Steaks, I buy are about 1" thick. Serve with a nice Cabernet Sauvignon.


Winelover

The only time I ever had shark, I blackened it using the same blackening seasoning I use for venison. It was delicious.

The best shark I ever had was simply dipped into a mixture of good olive oil and lemon pepper seasoning..... the lemon pepper was mixed into the oil in a small pan. The pieces of shark were dipped into the seasoned oil and placed on the hot grill, cooked untill just flakey . Man it was so good I had to find out what the cook was using... when he told me I couldn't believe how simple.