12 sl Mako shark, (@ 4 oz each)
-- skin removed
Pepper, coarsely crushed
1/2 c Butter, clarified **
3 tb Shallots, finely chopped
1/3 c Cognac, plus more as needed
2 c Whipping cream
2 tb Veal glaze ** OR
1/3 c Veal stock **
** See recipes for Clarified Butter, Veal Glaze and Veal Stock.
Pat shark slices dry. Salt lightly. Arrange crushed pepper on
plate or sheet of waxed paper; dredge each slice of fish in pepper,
shaking off excess to leave light coating.
Heat clarified butter (*) in heavy, large skillet until hot.
Working in batches if necessary, saute fish slices until crusty and
lightly golden, 2 to 3 minutes per side. Transfer to warm serving
plates, and keep warm.
Pour off all but about 1 tablespoon butter from skillet. Add
shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream,
veal glaze (*) and any juices from fish. Boil until reduced to
consistency that will lightly coat the back of a spoon. Adjust
seasoning with salt and pepper and a few drops of Cognac. Strain over
fish and serve.
Preparation 15 minutes; Cooking time 12 minutes - Serves 4
4 x 175 g (6 oz) shark, or marlin steaks, fresh or defrosted
Juice of 2 oranges and 1 lemon
1 tbsp soya sauce
1 piece grated ginger
2 tbsps sunflower oil
1 tbsp holley or brown sugar
1 tbsp malt vinegar
1 tsp mustard
Salt and black pepper
1/2 tsp five spice powder
2 oranges cut in segments
1 tsp cornflour- with 6 tbsps of water in a cup
4 oranges cut in segments PROCEDURE
Arrange the shark steaks in a dish. Season with salt. Liquidise the marinade ingredients, pour over the shark steaks, and soak for three hours under refrigeration. Remove steaks from marinade and grill for 8 minutes. Boil the marinade for 4 minutes and thicken it with cornflour blended with 6 tablespoons of water or cold stock. Serve fish with sauce and orange segments.
Pinot Gris Special Reserve
Art of Blending White
4 X 1 in (2.5 cm) thick shark steaks, trimmed Wedges of lemon
4 tablespoons good olive oil
4 tablespoons lemon juice
4 spring onions, trimmed and chopped
1-2 cloves garlic, peeled and chopped
1 in (2.5cm) piece of fresh ginger, peeled and chopped
Dash of hot chilli sauce to taste
Freshly ground black pepper
Olive oil for basting
1. It is best to use a food processor or blender to prepare the marinade. Simply place all the ingredients in the bowl and whizz until you have a smooth paste.
2. Alternatively, grate the ginger very finely and crush the chopped garlic before adding to the remaining ingredients and mixing well.
3. Wash the steaks, pat them dry and smother them with the marinade.
4. Leave in a glass or china bowl for 1-2 hours.
5. When you are ready to cook, light the grill and get it good and hot, or prepare the barbecue fire.
6. Oil the grill rack, brush one side of each steak with a little olive oil, place this side down on the rack and cook for 2 or 3 minutes.
7. Brush with a little more oil and, using spatulas, turn each steak and cook fora further 2 or 3 minutes by which time the steak should be coloured with bubbling blisters of pale gold.
2 1/2 lb shark steak, cut in 1 inch cubes
juice of 2 limes
1/2 teaspoon salt
3 tablespoons rum
3 tablespoons olive oil
1/4 lb salt pork, diced
2 large Bermuda onions, finely sliced
3 garlic cloves, crushed
2 sweet red peppers, seeded and finely sliced
1 lb (6-8) roma tomatoes, chopped
1 cup dry white wine
1 habanero pepper, seeded
1 teaspoon dried oregano
3 tablespoons chopped fresh cilantro
salt and freshly ground black pepper
Rinse the shark cubes under cold water, then rub with lime juice and salt.
Place in a bowl, add the rum and marinate for 30 minutes.
Heat the oil in a Dutch oven, add the diced salt pork and brown. Remove pork & set aside.
Add the onions to the oil and saute until soft, stir in the garlic and sweet red peppers and cook for 5 minutes.
Drain the shark, reserving the liquid, and add to the pot. Cook for 5 minutes, stirring frequently. Pour over the reserved liquid and add the tomatoes, white wine, habanero pepper, oregano and cilantro. Return the salt pork to the pot and season to taste with salt and pepper. Bring to a boil, then lower the heat, cover the pot and simmer for 30 minutes, stirring frequently. You may adjust the amount of habanero to your own taste.
This should be good with for all fish steaks. 1st and most important, is that you have to have a grille to cook them properly. If not, use the broiler in your oven. 1st coat generoulsy with mayonaise on both sides is all that you need to do b4 it goes on the grille.
Now, I dont know how you like your meat (yeah, I know I opened enuf sheot with that sentence to start a whole other thread!
). When cooking, I only flip the meat once(okay, stop laughing!), and I poke it with my finger to see how 'done' it is. The more that you flip it, the more fat drips off, and the fat is what makes it taste sooooo good! If it's real gushy, like when rare, you probably need to cook it more. The firmer it gets when you poke it, the more done it is. Be careful not to over cook the steak! 7 minutes per side maximum for a 1 inch thick steak if you like it done medium. When it doubt, use a knife and cut open the thickest part to see how done it is. A bottle of red wine--french Beaujolais is my favorite and is a good combination. I hope that I helped!
Gawd, I can see the trash talking after this post!