Soy And Ginger Marinated Thresher Shark Food

SOY AND GINGER MARINATED THRESHER SHARK

Steps:

• Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
• Combine all of the ingredients besides the shark in a bowl and whisk together thoroughly. Taste and add sugar as desired but not much more than 1.5 tablespoons.
• In a narrow baking dish lay the fish down and pour the mixed marinade over it. It is important to make sure that the shark steaks are covered with the marinade so use whatever dish necessary to ensure this.
• Cover the dish with plastic wrap and place in the refrigerator. Allow to marinade for at least 1 hour but 3 hours or more is preferred.
• heat oven broiler to high.
• place the fish pieces on a lightly greased metal broiling pan and pour some marinade over them so there is a very shallow layer in the bottom of the pan.
• place in the broiler and cook for 5 minutes roughly 4 inches from the broiler flame.
• flip the shark pieces and cook for 5 minutes more or until fish flakes when prodded with a fork.
• remove and let sit for 1 minute or so and then serve with rice or greens (or both!).
• :-) enjoy!

BLUE SHARK

Steps:

• Add ingredients to a cocktail shaker filled with ice.
• Shake vigorously; strain into a chilled cocktail glass or over ice in an old-fashioned glass.

DRUNKEN SHARK

Steps:

• In a shallow glass baking dish, place the fish.
• In a medium mixing bowl, combine herbs and spices, bourbon whiskey, and water. Stir.
• Add vegetables.
• Pour over fish and refrigerate for 6-8 hours.
• After refrigerating for 3-4 hours, turn fish over to marinate other side.
• Remove fish from marinade and bake in a shallow greased dish at 350 degrees for 10 minutes per inch of the steaks thickness, measuring at the thickest point of each fillet.
• The fish may also be grilled on a BBQ grill or broiled as well.
• Use the marinade during grilling or broiling to keep it from drying out.

LIME-SOY-GINGER MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste.
• Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for at least 20 minutes, no more than an hour.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Let guests shell their own and serve on brown paper bags, if desired.
• Cooking time includes marinading time.

CAJUN SHARK

Steps:

• Saute garlic in olive oil until light golden brown.
• Discard garlic.
• Pat shark dry with paper towels.
• Saute shark in oil over medium heat until it flakes easily when tested with a fork, about 4-5 minutes.
• Remove fish to a warm plate.
• Add soy sauce and lemon juice to the pan.
• Cook for 1 minute, stirring.
• Add shark back to pan.
• Sprinkle with crushed red pepper.
• Cook for 1 minute.

MOZAMBICAN SHARK

Steps:

• To make the sauce, combine the lemon juice, brandy, mayonnaise, ginger and garlic in a mixing bowl. Set aside.
• To make the fish spice, combine the salt, coriander, and black pepper in a small mixing bowl. Set aside but keep within reach.
• In a saute pan, add the olive oil. When the oil is hot, add the shark. Season each piece with the fish spice and continue to pan fry.
• Once each piece is crispy on one side, turn over and repeat seasoning procedure.
• Add the sauce to the pan and begin to reduce.
• Add the cinnamon and garlic. When the sauce is brown and thick and the shark is thoroughly cooked, remove the pan from the burner.
• Place shark onto each plate and spoon over the brown sauce. Garnish with chopped parsley and serve.

SOY-GINGER MARINADE

Steps:

• Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use.

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.