Picked up some shrimp, scallops, and shark today. Made some cool stuff with the scallops and shrimp, but need some help with the shark. How do I cook it?
Thinking sear in the stainless with some cracked pepper and finish in the oven or grill.
Help 
RSS feed for comments on this post. TrackBack URI
A person with ubuntu is open and available to others, affirming of others, does not feel threatened that others are able and good, for he or she has a proper self-assurance that comes from knowing that he or she belongs in a greater whole and is diminished when others are humiliated or diminished, when others are tortured or oppressed.
theme from Viajes, modified by beerorkid. Copyright © BEERORKID
My all time favorite sauce to make with shark or sturgeon is Stark Street Style sauce and comes from an old time Portland Restaurant they call Jake’s. This just means that you marinate it in a basil-dijon and white wine mixture for an hour or so then you grill the fish until just pink in the middle. While the fish is cooking you heat the marinade and crack pepper and add butter to make a peppercorn beurre blanc sauce to serve on top.
Comment by Moses — May 29, 2008 @ 2:31 pm
drooool
Comment by beerorkid — May 29, 2008 @ 2:32 pm
I worked in a restaurant that served grilled marinated shark that I always enjoyed. The marinade is a mix of Soy Sauce and lemons. Check it out, I think you might like it.
Comment by db — May 30, 2008 @ 11:47 am
I plan on cooking this tonight and might just have to try that. Thanks.
Comment by beerorkid — May 30, 2008 @ 11:55 am
super easy pineapple salsa & shark!
SALSA:
1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise
Drizzle extra-virgin olive oil
2 limes, juiced and lime halves reserved
1 small red onion, minced
1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)
1/2 bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves)
Couple pinches kosher salt
Superfine sugar, optional
SHARK:
4 (8-ounce) center-cut mako shark fillets
Drizzle extra-virgin olive oil
1 teaspoon kosher salt
20 grinds black pepper
SALSA:
Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple pieces with oil. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks. Remove from grill and set aside to cool slightly.
Cut grilled pineapple into 1/2-inch dice and add to a medium bowl. Add all remaining salsa ingredients, including the lime halves. These will lend the additional lime oils in the rinds to the mixture, making a more aromatic salsa. Set aside until ready to use.
While grill is still hot, rub each shark steak with olive oil and season with salt and pepper.
Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks. Gently turn fish so it does not fall apart. Once the flesh has become opaque and firm to the touch, it is cooked through. Remove to a platter and spoon salsa over fish. Serve immediately.
You’ll love it!
Comment by jake rhymes with cake — May 30, 2008 @ 12:22 pm