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Mako Shark with Ginger Sauce

4 mako shark steaks with skin on
4 TBSP extra virgin olive oil
Sea salt
Fresh ground pepper
1/2 cup unsalted fish or chicken stock
1/4 cup soy sauce
1 TBSP orange, finely   zested
2 tsp. ginger paste
1/2 tsp. salt
1 TBSP brown sugar

Dredge steaks in olive oil.
Lightly sprinkle seasonings on both sides of fish, then place it tightly in plastic wrap so that the spices will impregnate the fish.
Refrigerate for at least 30 minutes or up to 2 hours.
Remove from refrigerator 15 minutes prior to cooking.
Spray pan with cooking oil.
Pan fry over medium heat for about 5-6 minutes a side, until fish is flaky but not over done.
Remove from pan and keep warm.
Using the same pan that the fish was cooked in, add the above ingredients and simmer, stirring frequently.
Reduce until sauce thickens slightly.
Serve the fish on the sauce and garish with fresh lime wedges and Sriracha sauce if you desire a bit of heat.

Coastal Fisherman Merch
CF Merch



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