Fishing

This thread will be for any and all Shark recipies. Please feel free to add any recipies that you would like to share with the rest of us.


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In a food processor toss in some butter some parsley aome green onion and a LOAD of GARLIC the more the better blend it all together then transfer the mixture to a pot and melt on LOW heat while the butter is melting arrange the shark steaks in a flat pan and squeeze some fresh lemon juice all over them has to be fresh Lemon and sprinkle with a little onion powder then cover with the melted butter garlic mixture and marinate for 2 hours then grill you can pour any of the marinade over the steaks while grilling but watch for flare ups oh the smells comming off the grill will drive you nuts

__________________



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Prep: 5 min, Marinate: 1:00, Cook: 10 min.

• 4 shark steaks, about 6 ounces each
• 1/2 cup Italian dressing

Arrange shark in the bottom of a glass dish. Pour dressing on fish. Turn fish to coat both sides. Cover and marinate 1-2 hours in refrigerator. Prepare grill or turn on broiler. Remove shark from marinade and grill or broil about 5 inches from heat source 4-5 minutes per side until fish flakes easily. Season with salt and pepper to taste and serve.


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Prep: 15 min, Marinate: 1:00, Cook: 10 min.

• 4 shark steaks, about 6 ounces each, rinsed and patted dry
• 1/3 cup lime juice
• 3 cloves garlic, minced
• 2 Tbs. vegetable oil
• 1/4 cup beer
• 1 Tbs. fresh parsley, chopped
• 1/2 tsp. ground cumin
• 2 tsp. Dijon mustard
• 2 tomatoes, peeled, seeded and chopped
• 1/4 cup red onion, chopped
• 3 Tbs. canned diced mild green chilies, drained
• 1/8 tsp. hot red pepper sauce
• 1 ripe avocado, peeled and sliced

Arrange shark steaks in a shallow dish. Combine next 7 ingredients and salt and pepper to taste in a bowl and pour over shark. Cover and marinate in refrigerator 1-2 hours, turning at least once. Meanwhile, combine remaining ingredients, except avocado, in a bowl. Season with salt and pepper to taste. Set aside. Prepare grill or turn on broiler. Drain shark, reserving marinade. Arrange shark steaks on hot grill about 4 inches from heat source. Grill or broil 4-5 minutes per side, basting occasionally with reserved marinade until shark flakes easily with a fork. Serve with avocado slices and salsa.


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Shark Marseillaise
Ingredients:
2 pounds of Fresh Shark Filets
3 tablespoons of Cooking Oil
1 Onion, Minced
1 tablespoon Chopped Parsley
1 clove Garlic, Minced
1/2 cup Dry White Wine
3 firm Tomatoes, Diced
Salt and Pepper
Directions:
Wipe filets with a damp cloth and heat oil in an oven-proof dish. Add onion, parsley, garlic, tomatoes, salt and pepper to taste. Place filets over top of vegetables. Cover and bring to boil.

Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350-degree oven. Bake 10 minutes or until fish flakes easily with fork.

Carefully remove fish from sauce using a large spatula and keep the filets warm on a heated platter. Strain sauce through fine sieve and heat to boiling. Sauce should be reduced by this time. Pour the hot sauce over filets.



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Mako Shark with Anchovy and Caper Sauce

1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 mako shark or swordfish steaks (about 8 ounces each)
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
2 tablespoons tarragon vinegar
2 whole cloves
1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped
1 teaspoon sugar
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped

In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.

Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat
until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
Reduce heat to low; cook for 5 minutes. Strain; return the sauce
to the pan.

Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.

Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish
and serve.



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Shark Kabobs

1 lb black tip shark (or tuna steak, swordfish, mako, marlin)
2 lg carrots, unpeeled
pineapple slices, halved
1/2 c. orange juice
1/4 c. melted butter or margarine
3 tbsp soy sauce

Cut carrots into 1/2 in chunks, and blanch until barely tender.

Alternate fish, carrots, and pineapple on skewers til you have 4
chunks of fish on each one. Again, how much of the other stuff
depends on you. You should have 2-3 skewers full per person.

For marinade, mix the juice, butter and soy together.

Suspend skewers over a 13x9 pan lined with foil and spoon marinade
over kabobs. Broil for 4 minutes, then turn and broil for another
4-5 minutes, spooning marinade over them periodically.

Serve over hot cooked rice.



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"IF YOU WANT A FRESHWATER FISH TO FIGHT HARD PUT IT IN SALTWATER"

Ingredients:

• 2 pounds of Fresh Shark Filets
• 1/2 cup of Rich Milk
• 1/2 teaspoon of Salt
• A dash of Pepper
• 2 tablespoons of Chopped Parsley
• 1/8 teaspoon of Basil
• 1 cup of Dry Bread Crumbs
• 1/3 cup of Melted Butter or Margarine

Directions:
Wipe the filets with a damp cloth. Pour milk into a small mixing bowl. Add salt, pepper, parsley and basil. Stir will. Dip each filet in seasoned milk, then in bread crumbs. Arrange in buttered, shallow baking dish and pour melted butter on fish.
Bake at 350 to 375 degrees for 30 minutes.
Serves 6.

Ingredients:

• Shark Filets
• Sliced Onion (optional)
• Water
• 2 tablespoons Lemon Juice
• 2 tablespoons Tarragon Vinegar
• 2 tablespoons Prepared Mustard
• 2 tablespoons Horseradish
• 1 tablespoon Chopped Parsley
• 1 teaspoon Paprika
• 1/4 teaspoon Cayenne
• 1 cup Oil
• 1/4 cup Finely Chopped Celery
• 1/4 cup Finely Chopped Green Onion
• 1 tablespoon Minced Capers

Directions:
Place shark filets in deep baking pan. Top with onion slices, if desired. Add water until pan is half full. Bake at 450 degrees for 45 minutes
Serve with Remoulade sauce. To make the sauce, mix lemon juice, vinegar, mustard, horseradish, parsley, paprika and cayenne. Pour in oil slowly, beating constantly. Then add celery, green onion and capers. Makes 1 3/4 cups.

4 mako shark steaks three quarters to one inch thick
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablspoons flour
1/4 cup butter
1/2 cup dry marsala
1/2 cup water
1 tablspoon parsley, minced
Place shark slices on waxed paper and sprinkle with salt, pepper and flour.
Using a large skillet over medium heat, sauté shark slices about 2 minutes
each side until crusty and lightly browned. Transfer shark to a plate and
keep warm. Reduce heat to low and stir in Marsala and water. Return shark
to skillet and cover. Simmer approximately 15 minutes. Sprinkle with
parsley just before serving.
Serves four.

Ingredients
(4 servings)[/b]
1 lb Shark fillets (3/4" thick)
1/4 c Chopped parsley
1 ts Dried basil
2 tb Seafood sauce or chili sauce
1/3 c Lemon juice
1 tb Chopped fresh basil, or
1 x Clove garlic, minced
1 tb Light soy sauce

Instructions
Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving.

Ingredients
(6 servings)[/b]
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

Instructions
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.

Ingredients

1 ea baby shark, 2 to 2-1/2 lbs
1/4 c tomato, chopped fine
1/4 c onion, minced
1 ts corn oil
3 tb corn oil
2 tb flour
1 ea egg, beaten

Instructions

Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pieces, or buy shark steaks, ready to cook.
Fry the tomato and onion in 1 tsp oil for 3 minutes to prepare a simple sauce.
In another skillet, heat 3 Tbs oil over moderate heat.
Dip the shark pieces into the flour and then coat them with beaten egg.
Brown in the oil for 3 minutes on each side.
Drain breifly on a paper towel.
Serve warm, pouring the sauce over the pieces.

Ingredients

2 lb shark steak or fillet
1 c buttermilk
2 oz tabasco
1 c biscuit mix
1 ts salt

Instructions

Place fish in a single layer in a shallow dish. Pour buttermilk over
the fish and let stand for 30 minutes, turning once. Combine biscuit
mix and salt. Remove fish from buttermilk and roll in biscuit mix.
Place fish in a single layer in a fry basket or deep frier. Fry in
deep fat, 350 deg. for 3-5 minutes or until brown and fish floats to
the top. Should flake easily when tested with fork. Drain well on
absorbent paper. Serve with Lemon Sauce for Shark.

Ingredients

1 1/2 lb shark; cut into bite sized
2 tb olive oil
1 garlic clove; crushed
2 tb soy sauce
1 tb lemon juice
1/8 ts crushed red hot pepper

Instructions

Saute garlic in olive oil until golden; discard garlic. Pat shark dry on
paper towels. Cook shark in oil over medium heat until it flakes easily
when tested with a fork, about 4 to 5 minutes. Remove to a warm plate.
Add soy sauce and lemon juice to pan, let cook for 1 minute, stirring
occasionally. Add shark to pan, sprinkle with the crushed red pepper.
Heat stirring for 1 minute.
Note: For a spicier flavor, tabasco sauce, green onions and more red
pepper may be added.

Ingredients

3 shark steaks (the younger
-the shark
white cooking wine
onion
green pepper
mushrooms (the more the
-better, but
Hoisin sauce (or whichever
-chinese
various spices

Instructions

1. Make sure the steaks are fresh (frozen shark can be used as a retread
rubber). Marinate them in a few spices and 3-4 tablespoons of wine per
steak for about 2 hours.

2. Saute your veggies with some butter and wine and add the chinese sauce.
Bring to a simmer and add about a cup of wine and then turn the heat down
to low.

3. Now, butter the bottom of your baking dish, add some fresh veggies to
the bottom of the dish if you want (I make a different variation of this
each time I cook it). Put the steaks in and then pour the sauce on top.
Bake at 180 oC for about 20 minutes or until they're white throughout.
Don't overcook because the can get rubbery.

Author's Notes:
My father does alot of off shore deep sea fishing and usually has alot of
small sharks in the freezer that usually get dumped on me since I've found
some rather creative things to do with good shark steaks (besides stir
fry). I don't know if chinese food is baked usually but this tastes good
anyway

I usually serve them with some stir fry vegetables and rice. You can also
make it an Italian dish by substituting tomato sauce for the hoisin sauce.

Ingredients

2 c shark; cooked, flaked
1/2 c celery; thinly sliced
1/4 c golden raisins
1/4 c almonds; toasted, slivered
1/3 c lowfat mayonnaise
3/4 ts curry powder
2 ts 2% lowfat milk
1/2 ts salt
coconut; shredded

Instructions

Combine shark, celery, raisins and almonds in a large bowl. Set aside.
Combine mayonnaise, curry powder, milk and salt in another bowl. Stir
well. Pour over shark mixture and toss lightly until coated. If desired,
garnish with shredded coconut. Chill for 4 hours before serving.

- - - - - - - - - - - - - - - - - -

NOTES : Leftover shark stars in this spicy salad.

Ingredients

1 lb shark steak
4 c water
1 onion; sliced
2 tb lemon juice
1 bay leaf
1 ts salt
6 peppercorns

Instructions

Place all ingredients except shark in a large skillet. Cover and bring to
a boil. Let simmer for 5 minutes. Add shark, bring up to a gentle simmer
and cook for 5 minutes, until shark flakes easily and is opaque
throughout. Drain. Flake shark when cooked enough to handle, removing
any tough portions.

Ingredients

8 shark steaks; 1-inch thick
1/3 c lime juice
1 ts lime rind; grated
2 cloves garlic; minced
1/4 ts ground ginger
1/2 c vegetable oil
1 ts pepper; freshly ground
1 tb liquid honey; or maple syrup

Rinse shark in cold water and pat dry. In a large bowl, combine lime juice
and rind, garlic, ginger, vegetable oil, pepper and honey.

Add shark, stirring to coat well. Cover with plastic wrap and marinate at
room temperature for 30 minutes or refrigerate for up to 1 hour, turning
shark occasionally.

Drain shark, reserving marinade. Grill shark steaks 4-inches from
medium-hot coals on a barbecue, or broil in oven on a medium-high setting,
brushing with reserved marinade, for 5 to 6 minutes per side.

Cooking with medium heat, not high, is important in order to keepthe fish
from toughening and drying out.

Ingredients

1 lb shark's fin
1/2 c smoked ham
2 c stock
1/2 c water
2 tb soy sauce
1 tb sherry
1/2 ts sugar
1 tb soy sauce

Instructions

1. Soak and process shark's fin.

2. Chop smoked ham coarsely; then combine with stock, water, soy sauce and
sherry. Bring to a boil; then simmer, covered, 50 minutes.

3. Add sugar and simmer, covered, 10 minutes more.

4. Strain broth into another pan, discarding ham. Add shark's fin and
simmer, covered, 10 minutes. Stir in remaining soy sauce and serve at once.

NOTE: A rich clear stock should be used for this dish.

Ingredients

1/2 c dried shark's fin
6 eggs
1/4 c smoked ham
1/2 c bamboo shoots
2 tb oil
1/4 ts salt

Instructions

1. Soak and process shark's fin (see "Soaking Information").

2. Beat eggs. Sliver smoked ham and bamboo shoots.

3. Heat oil. Add salt, then bamboo shoots; stir-fry 1 minute.

4. Add shark's fin; stir-fry gently to heat through. Then add ham and
stir-fry to heat.

5. Add eggs and cook as in "Basic Omelet". VARIATION: Omit the ham and
bamboo shoots. Add soaked shark's fin to the beaten eggs, along with 1
tablespoon sherry, 1 teaspoon ginger juice, 1/2 teaspoon salt and 1/2
teaspoon sugar. Cook as in "Basic Omelet" or scramble until nearly set.

Ingredients

1/2 c dried shark's fin
2 scallion stalks
2 sl ginger root
1 c stock
2 tb sherry
1/2 ts salt
1 ds pepper
2 tb oil
6 eggs
1/2 ts salt (up to)
4 tb oil

Instructions

1. Soak shark's fin. Cut scallions in 1-inch sections. Slice gingcr root.

2. Combine stock, sherry, salt and pepper.

3. Heat oil. Add scallions and ginger root; stir-fry a few times. Add
shark's fin and stock-sherry mixture. Heat quickly; then simmer, covered, 5
minutes over medium-low heat. Drain, discarding liquid, scallions and
ginger root.

4. Beat eggs, then season with remaining salt. Stir in shark's fin. Heat
remaining oil. Add egg mixture and cook as in "Basic Omelet". When the
bottom begins to set, slowly fold omelet over with a spatula. Let it brown
lightly while keeping the inside still soft and semi-liquid. Serve at once.
VARIATION: Omit steps 2 and 3. Place the shark's fin in a saucepan with
water to cover. Add 1 scallion stalk, sliced; 1 slice fresh ginger root,
crushed; and 2 tablespoons sherry. Bring to a boil; then simmer 15 minutes.
Rinse and drain; then add fins to thc beaten eggs, along with the salt, 1
tablespoon sherry, a dash of pepper, and 1 slice fresh ginger root and 1
scallion, both minced. Cook egg mixture as in step 5.

Ingredients

4 oz precooked and cleaned
-shark's fin
4 dried chinese mushrooms; 1
-to 1 1/2 inches in diam
1 whole chicken breast; about
-3/4 pound
4 c chicken stock; fresh or
-canned, or cold
1 ts soy sauce
1 1/2 ts salt
1/8 ts white pepper
2 tb cornstarch; dissolved in 3
-tablespoon
1 sl smithfield ham; 1/8 inch
-thick, cut into

Instructions

Source: Recipes: Chinese Cooking from Foods of the World by Time Life

PREPARE AHEAD:

1. In a small saucepan, cover the shark's fin with 4 cups of cold water and
soak for at least 8 hours or overnight. Drain off the soaking water, add 4
cups of fresh cold water to the pan and bring to a boil over high heat.
Reduce the heat to low and cook, uncovered, for 1 hour. Drain off the
water, rinse the shark's fin well under cold running water and drain again.

2. In small bowl, cover the mushrooms with 1/2 cup warm water and let them
soak for 30 minutes. Remove them with a slotted spoon and discard the
water. With a cleaver or sharp knife, cut away and discard the tough stems
of the mmushroomsand shred the caps by placing them, one at a time, flat on
a chopping boards, then cutting each of the caps into paper-thin slices
horizontally. Cut the slices into the thinnest possible strips.

3. Bone, skin and shred the chicken breast in the following fashion: Lay
the whole chicken breast on its side on a chopping board. Holding the
breast firmly in place with your hand, cut it lengthwise through the skin,
along the curved breastbone, with a cleaver of sharp knife. Carefully cut
all the meat from the bones on one side of the breastbone. Then grasp the
meat in one hand and pull it off the bones and away from the skin - using
the cleaver to free the meat if necessary. Turn the breast over and repeat
on the other side. Remove each tube-shaped fillet from the boned breast
meat, and pull out and discard the white threadlike membranes. Lay the
breast meat and fillets flat and cut them horizontally into paper-thin
slices.Then cut the slices into shreds about 1 1/2 to 2 inches long and 1/8
inch wide.

TO COOK:

In a 3 to 4 quart saucepan, bring the chicken stock, shark's fin, soy
sauce, salt and pepper to a boil over high heat, reduce the heat, and
simmer, uncovered, for 30 minutes. Add the chicken and mushrooms, and stir
thoroughly. Give the cornstarch mixture a quick stir to recombine it and
add it to the soup. Cook, stirring constantly, until the soup thickens
slightly. To serve. pour the soup into a tureen or individual soup bowls
and garnish it with the ham. Serve at once.

Ingredients

1/2 lb dried shark's fin
1 c white meat chicken
1 cornstarch
1/4 c smoked ham (up to)
2 scallion stalks
6 c stock
1/2 ts salt

Instructions

1. Soak and process shark's fin.

2. Shred chicken; then dredge lightly in cornstarch. Mince smoked ham and
scallion stalks.

3. Bring stock to a boil. Add shark's fin and simmer, covered, 20 minutes.
Add chicken; simmer, covered, 10 minutes more.

4. Season with salt. Garnish with ham and scallion and serve.

NOTE: A rich clear stock should be used and the fins cooked until their
gelatinous content dissolves partially, thickening the stock. The fins
should be eaten when soft but still firm. VARIATIONS:

1. For the chicken, substitute any of the following: 1 cup crabmeat, picked
over and flaked; or 1/2 cup chicken and 1/2 cup crabmeat; or 1 cup lobster
meat.

2. In the variation above, also add 1/2 cup bamboo shoots, shredded; and 4
dried black mushrooms (soaked), shredded.

3. In step 3, before adding the shark's fin, add to the stock 1 tablespoon
sherry, 1 teaspoon sugar and 1 slice fresh ginger root, minced.

4. In step 3, add with the shark's fin 1/2 cup bamboo shoots and 1/4 cup
water chestnuts, both minced.

5. In step 4, after adding the salt, either stir in 1 to 2 egg whites,
lightly beaten, until set; or thicken the soup with a cornstarch paste made
of 2 teaspoons cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce and 2
tablespoons cold water.

Ingredients

4 dried black mushrooms
2 scallion stalks
3 sl fresh ginger root
1 cn (16-oz) shark's fin
2 tb sherry
4 c water
1 chicken breast
2 scallion stalks
3 tb oil
5 c stock
1 ts salt
2 tb sherry
2 tb cornstarch
1 c stock

Instructions

1. Soak dried mushrooms.

2. Trim scallion stalks; slice ginger root and combine in a pan with canned
shark's fin, sherry and water.

3. Bring to a boil, then simmer, covered, 15 minutes. Drain shark's fin,
discarding liquid, scallions and ginger root.

4. Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms;
cut remaining scallions in 2-inch sections.

5. Heat oil. Brown scallion sections lightly and discard. Add chicken
shreds and stir-fry until they lose their pinkness (about 1 minute).

6. Add stock, salt, shark's fin, mushrooms, and remaining sherry. Bring to
a boil; then simmer, covered, 30 minutes.

7. Blend cornstarch and remaining cold stock; then stir in to thicken soup,
and serve.