Grilled Shark In Beer 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.

GRILLED SHARK IN BEER

Steps:

• Prepare marinade and marinate shark 30-40 minutes.
• Prepare sauce:
• In a saucepan, combine 1/2 cup beer and stock. Over medium heat, deglaze and reduce to half.
• Add garlic, shallots and cream. Reduce by half again or to desired consistency.
• Reduce heat, add pine nuts and feta cheese. Stir in butter, season to taste.
• Remove fish from marinade and grill until cooked to preference.
• To serve, place 2 tablespoons sauce on each plate and place shark on the sauce.
• Garnish with chives and crumbled feta cheese if desired.

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.

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.