Mozambican Shark Recipes

MOZAMBICAN SHARK

Steps:

• To make the sauce, combine the lemon juice, brandy, mayonnaise, ginger and garlic in a mixing bowl. Set aside.
• To make the fish spice, combine the salt, coriander, and black pepper in a small mixing bowl. Set aside but keep within reach.
• In a saute pan, add the olive oil. When the oil is hot, add the shark. Season each piece with the fish spice and continue to pan fry.
• Once each piece is crispy on one side, turn over and repeat seasoning procedure.
• Add the sauce to the pan and begin to reduce.
• Add the cinnamon and garlic. When the sauce is brown and thick and the shark is thoroughly cooked, remove the pan from the burner.
• Place shark onto each plate and spoon over the brown sauce. Garnish with chopped parsley and serve.

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.

SOY AND GINGER MARINATED THRESHER SHARK

Steps:

• Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
• Combine all of the ingredients besides the shark in a bowl and whisk together thoroughly. Taste and add sugar as desired but not much more than 1.5 tablespoons.
• In a narrow baking dish lay the fish down and pour the mixed marinade over it. It is important to make sure that the shark steaks are covered with the marinade so use whatever dish necessary to ensure this.
• Cover the dish with plastic wrap and place in the refrigerator. Allow to marinade for at least 1 hour but 3 hours or more is preferred.
• heat oven broiler to high.
• place the fish pieces on a lightly greased metal broiling pan and pour some marinade over them so there is a very shallow layer in the bottom of the pan.
• place in the broiler and cook for 5 minutes roughly 4 inches from the broiler flame.
• flip the shark pieces and cook for 5 minutes more or until fish flakes when prodded with a fork.
• remove and let sit for 1 minute or so and then serve with rice or greens (or both!).
• :-) enjoy!

FRIED SHARK

Steps:

• Sprinkle the shark pieces with salt, pepper, garlic powder, and paprika, then coat with flour. In a skillet, heat the oil (test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, not burn) and fry, turning occasionally, until golden brown.