Grilled Garlic Mint Shark Steaks Recipes

GRILLED SHARK STEAKS

Steps:

• Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic in a ziploc bag. Squish to mix well. Add fish, seal and marinate in refrigerator for 2 hours.
• Remove fish from marinade, reserving marinade. Pat dry with a paper towel and apply a good layer of vegetable or olive oil to prevent sticking on the grill.
• Preheat grill so grill rack is screaming hot. Place fish over hot coals or gas accordingly 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
• Allow to rest a few minutes before serving.

MARINATED SHARK STEAKS

Steps:

• Preheat broiler.
• In a shallow bowl, combine the first 7 ingredients and mix well.
• Marinate for 30-60 minutes in refrigerator.
• Broil steaks 4-5 inches from the heat at about 4 minutes each side, or until fish flakes easily with a fork.

SHARK STEAKS WITH TOMATOES

Steps:

• For the Shark Steaks:.
• Sprinkle salt, pepper, and Mrs Dash on shark steaks.
• Rub shark steaks with lemon juice.
• Marinate shark steaks in refrigerator for one hour.
• Lightly coat shark steaks with flour.
• Heat 2 tablespoons butter in frying pan.
• Saute shark steaks on both sides.
• Place shark steaks in warm glass casserole and cover with foil to keep warm.
• For the Vegetables:.
• Heat 3 tablespoons butter in frying pan.
• Saute 1 clove garlic and onions for 2 or 3 minutes, until onions are translucent.
• Add wine and continue cooking on medium heat until fluid is reduced by one half.
• Add tomatoes and tarragon and continue cooking on medium heat for 2 minutes.
• Pour over shark steaks and keep warm.
• For the Topping:.
• Combine bread-crumbs, mustard, garlic and parsley and mix well.
• Place on top of shark steaks and vegetables.
• Place little pieces of butter on top of bread-crumb mixture.
• Bake at 350 approximately 5 minutes or until thoroughly heated and butter is melted.

SPICY BROILED SHARK STEAKS

Steps:

• Rinse fish; pat dry with paper towels.
• Cut into serving size pieces.
• For marinade, in a shallow bowl combine the green onions, orange juice, chili sauce, basil, gingerroot, soy sauce, and chili oil.
• Add the fish; turn to coat with marinade.
• Cover; marinate at room temperature for 20 minutes.
• Spray the unheated rack of a broiler pan with nonstick coating.
• Drain fish, reserve marinade.
• Place fish on prepared rack.
• Broil 4 inches from the heat for 5 minutes.
• Using a wide spatula, carefully turn fish over.
• Brush with the reserved marinade.
• Broil for 5-7 minutes more or until fish flakes easily when tested with a fork.

GRILLED GULF SHARK

Steps:

• Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight.
• Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice, sea salt and pepper.
• Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

BAKED BLACK TIP SHARK STEAKS

Steps:

• Preheat oven to 375°.
• In large glass, rectangular, baking dish, place 6 pats of butter in two lines of three pats each, across the pan.
• Wash, and slice the potato into 1/2 inch slices.
• Lay the potatoes in a single layer between the butter, or on top.
• Sprinkle 1/3 of the ground peppercorns.
• Slice the onion into 1/2 inch rings, and push rings loose and lay on top of potatoes.
• Season lightly with Weber's seasoning.
• Place shark steaks in the center of the baking dish, on top of the potatoes and onions.
• Season lightly with peppercorns, and seasoning mix.
• Squeeze the juice of 1/2 lime, over everything in the dish.
• Add Shiraz wine.
• Place, uncovered, into the preheated oven, and set a timer for 40 minutes.
• Five to 10 minutes prior to the fish timer ending, steam, or microwave, the Edamame, then sprinkle the pods lightly with sea salt, and keep them warm.
• Plate and serve immediately.
• Serve with Shiraz, or Chardonnay and a Baguette and butter.