Article by Mama Jock
Shark with Grilled Pineapple Salsa
Salsa:
1 pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise
Extra-virgin olive oil
2 limes. juiced and lime halves reserved
1 small red onion, minced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1/8 tsp. salt
Fish:
4 center-cut shark fillets
Extra-virgin olive oil
1 tsp. salt
Black pepper
Heat a grill pan or griddle over medium-high heat.
Lightly rub the pineapple pieces with oil.
Grill 2 minutes per side or until lightly caramelized.
Remove from grill; set aside to cool.
When cooled, cut grilled pineapple into 1/2 inch dice.
Place in a bowl and add all remaining salsa ingredients, including the lime halves. Set aside.
Rub each shark steak with olive oil; season with salt and pepper.
Place steaks on grill, 3 to 5 minutes per side, depending on the thickness of the steaks.
Fish should be opaque and firm to the touch.
Remove to a platter and spoon salsa over steaks.
Serves 4.
Shrimp Scampi
1 1/2 lbs. large fresh shrimp, peeled and deveined
1/2 tsp. divided
1 TBSP. olive oil
2 cloves garlic, minced
3/4 cup vermouth
3 TBSP. lemon juice
2 TBSP. butter
1/4 tsp. pepper
2 TBSP. fresh parsley, chopped
3 cups cooked angel hair pasta
Sprinkle shrimp with 1/4 tsp. salt.
In a large skillet, heat oil over medium-high heat.
Add shrimp; cook for 5 minutes or until pink.
Using a slotted spoon, remove shrimp from pan.
Add garlic to pan; cook 3 minutes.
Add vermouth, and simmer 1 to 2 minutes.
Stir in lemon juice, butter and remaining 1/4 tsp. salt and pepper.
In a large bowl, combine shrimp, parsley, pasta and vermouth mixture. Serve immediately.
Serves 4.
Open-Faced Blackened Flounder Sandwiches
1 3/4 tsp. paprika
1 tsp. dried oregano
3/4 tsp. ground red pepper
1/4 tsp. black pepper
4 flounder fillets
2 tsp. olive oil
1/3 cup plain Greek yogurt
3 TBSP. fresh lime juice
1 TBSP. honey
2 cups packaged cabbage-carrot coleslaw
1 cup cilantro, chopped
4 slices sourdough bread, toasted
Combine first 5 ingredients in a small bowl.
Sprinkle both sides of fish with the paprika mixture.
Heat a large cast-iron skillet oven medium-high heat.
Add oil to pan; swirl to coat.
Add fish; cook 4 minutes on each side or until desired degree of doneness.
Combine yogurt, juice and honey in a medium bowl. Add cabbage and cilantro; toss well to coat.
Top each bread slice with about 1/2 cup slaw and 1 fillet.
Top each fillet with remaining slaw.
Serves 2.
One-Dish Rockfish
2 bags fresh spinach
2 rockfish fillet
10 cherry tomatoes, halved
1/2 cup white wine or vegetable broth
2 TBSP. fresh dill, minced
1/4 tsp. garlic powder
1/2 tsp. lemon pepper
1/4 tsp. onion powder
Salt and pepper to taste
2 slices lemon
2 slices onion
1 tsp. butter
Preheat oven 400 degrees.
Layer spinach on bottom of 2 1/2 quart baking dish.
Lay fish on top of spinach.
Scatter tomatoes around fillets.
Pour the wine or broth in dish.
Season fish with the dill, garlic powder, lemon pepper, onion powder, salt and pepper.
Place the lemon and onion slices on top and dot with the butter.
Cover with aluminum foil.
Bake 20 to 25 minutes.
Serves 4.
Teriyaki Shark Kabobs
2 lbs. shark meat
1 can pineapple chunks
1/2 cup soy sauce
1/4 cup sherry
2 TBSP. brown sugar
1 tsp. ginger
1 tsp. dry mustard
1 garlic clove, minced
1 bell pepper cut into 1-inch pieces
Cherry tomatoes
Mushrooms
Onion wedges
Drain pineapple, reserve 1/4 cup of the juice.
In a large bowl, combine pineapple juice, soy, sherry, sugar, ginger, mustard and garlic.
Pour over shark chunks, cover and refrigerate for 1 hour.
Drain and reserve marinade.
Thread fish chunks, pineapple chunks, bell pepper, cherry tomatoes, mushrooms and onion wedges alternately on skewers.
Cook over coals 5 minutes; basting with marinade.
Turn and cook 5 more minutes or until fish flakes.
Serves 6.
