Grilled Shark And Bake Ii Recipes

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.

SEVEN SPICED SHARK STEAKS

Steps:

• Rinse the shark steaks and trim off any skin.
• Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.

GRILLED SHARK TO DIE FOR

Steps:

• 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.

THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO RECIPE)

Steps:

• Fried Bake:.
• Sift flour, salt and baking powder.
• Add enough water (around 2 1/2 cups) to make a soft dough.
• Knead for about 10 minutes.
• Leave to rest for 1/2 hour or more.
• Divide into 6 portions.
• Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
• Oil hands to prevent the dough from sticking to your hands.
• Fry in hot oil untli brown, turning once.
• Drain on kitchen paper.
• Fried Fish:.
• Combine chive, thyme, garlic, salt and pepper sauce.
• Marinate fish in lime and salt for about 15 minutes.
• Drain well and rub with seasoning mixture.
• Dip fillets in flour.
• Dip fillets in egg.
• Dip fillets in breadcrumbs.
• Fry on both sides until brown.
• Drain throughly on kitchen paper.
• The author of this recipe suggested coleslaw as a condiment for the sandwiches.
• He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
• When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

GRILLED SHARK AND BAKE II

Steps:

• 1. Rinse the shark steaks under cold running water, then drain and blot dry with paper towels. Place in a nonreactive baking dish just large enough to hold them flat in a single layer and set aside while you prepare the marinade.2. Combine the chives, shallots, garlic, celery, cilantro, parsley, mint, thyme, chile, water, 1/4 cup lime juice, 2 teaspoons salt, and the pepper in a blender or food processor and purée. Taste for seasoning, adding lime juice or salt as necessary the mixture should be highly seasoned. Pour the mixture over the steaks in the baking dish, turning to coat. Cover and let marinate, in the refrigerator, for 2 to 4 hours.3. At least 2 hours ahead of time, prepare the dough for the bakes. Combine the yeast, sugar, and 1/2 cup of the warm water in a large bowl and stir until the yeast and sugar are dissolved. Let the mixture stand until foamy, 5 to 10 minutes, then stir in the remaining water. Sift in the 2 1/2 cups flour, the baking powder, and salt. Stir the mixture with the wooden spoon to form a stiff but moist dough, adding flour as necessary. The dough will be moister than conventional bread dough, but not so wet that you can't roll it (see Note). Knead the dough in the bowl until smooth and elastic, 5 minutes.4. Cover the bowl with plastic wrap, place it in a warm, draft-free spot, and let the dough rise until doubled in bulk, 1 to 2 hours.5. Preheat the grill to medium-high.6. Punch the dough down by stirring with the wooden spoon. Divide the dough into 4 equal pieces and roll each piece into a ball. Dust the balls with flour. Working on a liberally floured work surface with an equally liberally floured rolling pin, roll each dough ball out to a circle 6 to 7 inches in diameter and 1/4 inch thick.7. When ready to grill the bakes, oil the grill grate. Lightly brush the bakes with oil and arrange them on the hot grill grate. Grill them until blistered and lightly browned, 2 to 4 minutes per side, turning them with a long spatula. Keep the breads warm in a bread basket lined with a towel.8. When ready to cook the steaks, remove from the marinade and blot dry with paper towels. Brush lightly on both sides with oil, sprinkle with salt and pepper, and arrange, facing in the same direction, on the hot grate. Grill until cooked through in the center when pierced with a knife, 3 to 5 minutes per side, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after 2 minutes on each side.9. Using the spatula, carefully transfer the steaks to serving plates or a platter. To eat, fold a piece of shark in a bake, pouring on garlic and hot sauce to taste.Serves 4Note: The dough can also be made in a mixer with a dough hook.