I bought a shark fillet at the grocery store at the request of my 7 year old son and have no idea how to prepare it, any ideas? What spices to use, how to cook it, such as oven or broiler, what temps, and how long to cook it. any help will be appreciated, thanks.
Shark is similar to swordfish–a dense and flavorful ‘meaty’ kind of fish that you’ll want to keep simple and cook so it retains moisture–overcooked, it can be rather dry. My suggestion is to flour it lightly and sautee gently in margarine or butter, seasoning it as it cooks with a little squeeze of lemon juice & salt. It also broils well [similar to a beef filet in that regard] and can be seasoned by a little glazing of marg or butter, lemon juice, salt – and some parsley flakes when you serve it. Depending on thickness of filet, it shouldn’t take long at all. As with all fish, it’s done when you can flake it apart with a fork [testing it, right?]. We like a few capers in with the lemon juice, too. The butter adds moisture, the lemon juice adds ‘tang’, the capers add a little zip. A side dish of some creamy potato thing, some green peas, a few tomato slices… Shark, like swordfish, is the "steak of the sea" and has about the same requirements as a steak dinner would. Bon appetit!
You could cut this recipe in half if you need to.
SHARK FILLETS
2 lbs. fresh shark fillets
1 tbsp. parsley, chopped
1 onion, chopped
1 clove garlic, minced
1/2 c. dry sauterne wine
3 firm tomatoes, diced
3 tbsp. cooking oil
Salt and pepper
Wipe fillets with damp cloth. Pour oil on oven-proof dish; place over open flame. Add onion, parsley, garlic, tomatoes, salt and pepper to taste. Place fillets carefully over top of vegetables. Cover and bring to a boil. Lower flame; simmer for 15 minutes. Add wine and bring to a boil. Transfer dish to 350 degree oven and bake 10 minutes or until fish flakes easily with a fork. Carefully remove fish from sauce using large spatula. Arrange fillets on preheated platter. Keep warm. Strain sauce through sieve and heat to a boil. Sauce should be reduced by this time. Pour hot sauce over fillets and serve.
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I just throw mine on the BBQ grill. Maybe a touch of citrus juice.
YUMMY
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Grilled Shark
1/2 c Soy sauce
1/4 c Catsup
2 tb Lemon juice
2 x Cloves garlic, minced
6 x Swordfish or salmon steaks
1/2 c Orange juice
1/4 c Chopped fresh parsley
1/3 tb Ground pepper
6 x Shark steaks, (or mahi-mahi or swordfish)
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
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Cooking fish rule of thumb: For every inch of thickness, at its thickest point, cook most fish 10 minutes.
You don’t say what kind of shark. Here in SW FL our favorite is black tip shark up to 3-4 ft in length. You can’t go wrong with grilling shark because it is red, firm flesh and will hold together through the cooking process. I use a dry rub of salt, pepper, paprika and a little minced garlic on all sides. Fillets should be easy. If it was a steak cut you would have to turn it from time to time over the above rule for cooking. Grill at medium high heat.
For an alternate cooking method I also do a foil pouch for poachingwith a stalk of leek sliced lengthwise. Split the leek and rinse well because they hold sand inside the leaves. Make a bed of the leeks and use the above rub and an option is a helf cup of white wine. Close the pouch and grill it to the same cooking rule as above and at a medium high heat.
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I just love fish!!!!!!
Shark is similar to swordfish–a dense and flavorful ‘meaty’ kind of fish that you’ll want to keep simple and cook so it retains moisture–overcooked, it can be rather dry. My suggestion is to flour it lightly and sautee gently in margarine or butter, seasoning it as it cooks with a little squeeze of lemon juice & salt. It also broils well [similar to a beef filet in that regard] and can be seasoned by a little glazing of marg or butter, lemon juice, salt – and some parsley flakes when you serve it. Depending on thickness of filet, it shouldn’t take long at all. As with all fish, it’s done when you can flake it apart with a fork [testing it, right?]. We like a few capers in with the lemon juice, too. The butter adds moisture, the lemon juice adds ‘tang’, the capers add a little zip. A side dish of some creamy potato thing, some green peas, a few tomato slices… Shark, like swordfish, is the "steak of the sea" and has about the same requirements as a steak dinner would. Bon appetit!
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y wud u buy a product made of something that is endangered. sharks are about to be gone forever and u just encouraged their being killed
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