For a while, shark frustrated me to no end. Every time I cooked it, it turned out tough. It wasn't necessarily dry or unpleasant tasting, it just took about 3 minutes to chew each bite. I always liked the meatiness of it and the novelty of eating shark isn't lost on me so I was determined to figure it out.
A few days ago, before a cooking demonstration at work, a coworker asked me to cook up a piece of shark for him. On a whim, I sliced the piece to half its original thickness. Over medium heat on the super unreliable plug in grill that we use for cooking demos, I quickly seared up the shark with olive oil, salt and pepper.
I wasn't too worried about the outcome. This coworker loves shark. Even when I served him a sample of some of the toughest shark I'd ever made, he happily ate every bite.
Turns out, this shark was the, "most tender piece of fish [he'd] ever eaten." So, I guess thats the secret to shark. Slice it thin and cook it quick.
This recipe is paleo.
Ingredients:
5 oz shark steak, sliced to 1/3 inch thickness
1 tsp tomato paste
1 and 1/2 tsp curry powder
1 tsp orange zest
Pinch salt
Pinch pepper
1 tsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp coconut oil
2 crimini mushrooms, sliced
1/4 bell pepper, diced
1/4 onion, sliced
1/2 chili pepper, minced- discard seeds for a milder dish
Juice from 1/2 lime
1/2 cup lentil sprouts
1/2 cup kale
Method:
Rub tomato paste into all surfaces of the shark. Sprinkle with 1 tsp curry powder, 1/2 the orange zest, salt, pepper, 1/2 the ginger and 1/2 the garlic. Sear in a coconut oil greased skillet over medium/high heat for about 3 minutes a side or until opaque throughout with a center temperature of about 145.
Meanwhile, sauté remaining zest, ginger and garlic with mushrooms, pepper, onion, and chili pepper in a lightly greased skillet over medium heat. When onions begin to turn translucent, sprinkle with remaining curry powder, salt, pepper and lime juice. Add the lentils and kale and continue to sauté until kale is wilted.
Serve shark over the veggies.
A few days ago, before a cooking demonstration at work, a coworker asked me to cook up a piece of shark for him. On a whim, I sliced the piece to half its original thickness. Over medium heat on the super unreliable plug in grill that we use for cooking demos, I quickly seared up the shark with olive oil, salt and pepper.
I wasn't too worried about the outcome. This coworker loves shark. Even when I served him a sample of some of the toughest shark I'd ever made, he happily ate every bite.
Turns out, this shark was the, "most tender piece of fish [he'd] ever eaten." So, I guess thats the secret to shark. Slice it thin and cook it quick.
This recipe is paleo.
Ingredients:
5 oz shark steak, sliced to 1/3 inch thickness
1 tsp tomato paste
1 and 1/2 tsp curry powder
1 tsp orange zest
Pinch salt
Pinch pepper
1 tsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp coconut oil
2 crimini mushrooms, sliced
1/4 bell pepper, diced
1/4 onion, sliced
1/2 chili pepper, minced- discard seeds for a milder dish
Juice from 1/2 lime
1/2 cup lentil sprouts
1/2 cup kale
Method:
Rub tomato paste into all surfaces of the shark. Sprinkle with 1 tsp curry powder, 1/2 the orange zest, salt, pepper, 1/2 the ginger and 1/2 the garlic. Sear in a coconut oil greased skillet over medium/high heat for about 3 minutes a side or until opaque throughout with a center temperature of about 145.
Meanwhile, sauté remaining zest, ginger and garlic with mushrooms, pepper, onion, and chili pepper in a lightly greased skillet over medium heat. When onions begin to turn translucent, sprinkle with remaining curry powder, salt, pepper and lime juice. Add the lentils and kale and continue to sauté until kale is wilted.
Serve shark over the veggies.