Grilled Garlic Mint Shark Steaks Recipes

GRILLED FLANK STEAK WITH MINT-CILANTRO MOJO AND GRILLED CARROTS AND PARSNIPS

Steps:

• In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours.
• To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth.
• Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently.
• Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices.
• Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side.

GRILLED GARLIC-MINT SHARK STEAKS

Steps:

• Rinse and pat dry the shark steaks.
• Mince the garlic. Pour the salt over the garlic, and use the flat of the knife to crush down, almost to a paste.
• Rough chop the mint.
• Add the mint to the garlic, and crush some more. It should start to take on a green tinge, and start to give off the faint smell of mint.
• Rub the mix into one side of the shark steaks, and squeeze half of the lemon over that side. Flip the other side up and repeat.
• Cover tightly and refrigerate for 1 to 3 hours.
• Start grill and preheat to medium when ready to prepare.
• After preheating, using a paper towel, apply olive oil lightly to the grate (use tongs to hold the paper towel to avoid any unnecessary burns).
• Place the shark steaks on the oiled grate, close the lid and allow to cook for 5 minutes.
• Flip the steaks, using a spatula or tongs, no fork, and cook for another 5 minutes.

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.

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.

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.

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.

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.