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To submit a Shark recipe .
Cape Shark in Essence of Fennel
1 (12-oz.) cape shark fillet
1 fresh fennel bulb, greens and stem attached
2 cups homemade chicken stock, or substitute canned
1 clove large garlic, peeled
1 tablespoon olive oil
1 cup whipping cream
Divide cape shark into 4 equal portions; discard bony-looking
cartilage. If desired, trim edible red edges. Rinse fennel; cut
off leaves and stem near top of bulb. Slice bulb into ½-inch
thick cross sections; set aside. Reserving leaves for garnish,
coarsely chop remaining bulb, leaves and stems to yield approximately
½ cup. In a 2-quart saucepan, heat broth, chopped fennel
and garlic until boiling. Reduce heat to simmer, add fish, cover
and poach gently (liquid should just 'quiver') for 10 minutes
or until flesh is white. Using tongs or slotted metal spatula,
carefully transfer cape shark from hot liquid to heatproof dish;
keep warm. Stir cream into poaching liquid, raise heat to medium
and cook, uncovered for 20 to 25 minutes, stirring occasionally,
or until sauce is reduced by one half (should have consistency
of syrup). While liquid is reducing, heat oil in large skillet.
Saute fennel slices, turning once, until tender-crisp (5 to 10
minutes). Divide fennel slices among four dinner plates; top with
cape shark. When sauce is reduced, strain and pour over fish.
Garnish each plate with finely chopped fennel leaves and decorative
circles or festive 'flowers' crafted from fresh carrot, if desired.
Serving Size: 4
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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.
Makes 6 servings .
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Shark Amandine
1/2 c Slivered almonds
2 T Butter
2 T Chopped parsley
6 T Melted butter
1 T Grated lemon rind
2 T Freshly squeezed lemon juice
4 Shark fillets
4 T Sherry
Freshly ground pepper
1/2 lb Bacon; fried and crumbled
4 Green onions; chopped
Lemon wedges
Lightly brown the almonds in the butter and set
aside. Add parsley, butter, lemon rind, and juice. Rub both sides
of the fillets with the sherry and place on a broiler pan. Sprinkle
with pepper. Spoon some of the butter mixture over each fillet.
Broil for 5 to 10 minutes, depending on the thickness of the fillets.
Turn over, spoon on more butter sauce and continue broiling until
done. Do not overcook or the fish will be dry. Remove to a serving
platter. Sprinke with the almonds, bacon, and green onions. Garnish
with lemon wedges.
COMMENTS: Swordfish or mahi-mahi may be substituted if
shark is unavailable.
Yield: 4 servings
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Shark Teriyaki Sorta
1 lb Shark steak
1 tb Teriyaki sauce
1 ts Honey
1 tb Lemon juice
3 tb Margarine; melted
1 Garlic clove; minced
1 tb Sesame seeds
Place fish in one of those hinged wore grills sprayed
with Pam, etc. Combine remaining ingredients and baste fish. Cook
4 to 6 inches from moderately hot coals for 4 to 5 minutes. Baste
with sauce and turn. Cook for another 4 to 5 minutes or until
fish flakes easily. Makes 3 servings.
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