Shark Steaks With Tomatoes Recipes

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.

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.

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.

PICCATA OF MAKO SHARK WITH CAPERS AND LEMON

Steps:

• Heat the oil or butter in a large heavy skillet. Dry the shark fillets on paper towel, add them and saute over medium-high heat less than a minute on each side. Remove to a warm platter.
• Add lemon pieces, salt, pepper and capers to the skillet and heat through, then pour over the fish.
• Sprinkle with parsley and serve at once.

BROILED SHARK WITH PESTO TRAPANESE

Steps:

• With processor running, drop garlic through feed tube; process until chopped. Scrape down sides of bowl. Add basil and almonds; chop finely. Add tomatoes, oil and olives; process using on/off turns until mixture resembles coarse paste (do not purée). Season with salt and pepper. (Pesto can be made 4 hours ahead. Cover and chill.)
• Preheat oven to 400°F. Lightly oil large baking sheet. Arrange shark steaks on prepared sheet. Sprinkle with salt and pepper. Spread 3 to 4 tablespoons pesto over each steak. Cover each with 1 tablespoon breadcrumbs. Bake until fish is just opaque in center, about 10 minutes.
• Preheat broiler. Broil fish until crumbs on top begin to brown, about 2 minutes. Transfer fish to plates. Serve, passing remaining pesto separately, if desired.

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.

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.

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.