The 7 Most Delicious Shark Recipes By Joanne  [46 more lists]

It's always good to take advantage of seasonal fruits when they are at their peak. Here we have another shark recipe perfect for the summertime. Pineapple, lime, mint... no, it's not a shark-pineapple mojito (though we're sure there's gotta be a fancy-themed rendition somewhere out there), it's Mako Shark with Grilled Pineapple Salsa. There's no alchohol, but we can say the side effects of this dish are just as intoxicating.

Mako Shark with Grilled Pineapple by Dave Lieberman from Food Network's "Good Deal with Dave Lieberman"

Cook Time:12 min

Level: Easy

Yield: 4 servings



Ingredients

Salsa:

1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise

Drizzle extra-virgin olive oil

2 limes, juiced and lime halves reserved

1 small red onion, minced

1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)

1/2 bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves)

Couple pinches kosher salt

Superfine sugar, optional

Fish:

4 (8-ounce) center-cut mako shark fillets

Drizzle extra-virgin olive oil

1 teaspoon kosher salt

20 grinds black pepper



Directions

1. Heat a grill pan or griddle over medium-high heat.

2. Lightly rub the pineapple pieces with oil.

3. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks.

4. Remove from grill and set aside to cool slightly.

5. Cut grilled pineapple into 1/2-inch dice and add to a medium bowl.

6. Add all remaining salsa ingredients, including the lime halves. These will lend the additional lime oils in the rinds to the mixture, making a more aromatic salsa.

7. Set aside until ready to use.

8. While grill is still hot, rub each shark steak with olive oil and season with salt and pepper.

9. Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks.

10. Gently turn fish so it does not fall apart.

11. Once the flesh has become opaque and firm to the touch, it is cooked through.

12. Remove to a platter and spoon salsa over fish.

13. Serve immediately.

Kebabs are a brilliant way to eat meat because it does away with the utensils and messy dribblings. Shark kebabs? Even more brilliant. These juicy bits are perfect for broiling on a skewer and looks gorgeous lain across the platter.

Here are two great recipes that will allow you to become the vicious predator this time around.

Tip: if you can find skewers that look like harpoons, you can make a cute little Shark Week themed dinner for the whole family, or just for two.

Shark Kebabs with Orange-Avocado Salsa by Matthew Mitchell from Epicurious

Ingredients:

1/4 cup orange juice

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 1/2 tablespoons chili powder

1/4 teaspoon cayenne pepper

1 1/2 pounds 1-inch-thick shark fillets, cut into 1-inch cubes

1 large orange, peel and pith cut away, cubed

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon chopped garlic

1 large serrano or jalapeño chili, minced

1 large avocado, peeled, pitted, cubed



Directions:

1. Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl.

2. Add shark; toss to coat.

3. Let stand at room temperature 30 minutes.

4. Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl.

5. Season to taste with salt and pepper.

6. Gently mix in avocado.

7. Let salsa stand up to 1 hour.

8. Preheat broiler.

9. Thread shark on 4 skewers, dividing equally.

10. Broil until just opaque in center, turning occasionally, about 8 minutes.

11. Serve kebabs with salsa and accompany with wild or Spanish rice.

Shark Kabobs over Spiced Cashew Rice from Food & Wine magazine

Ingredients:

1 1/2 cups basmati or other long-grain rice

2 1/4 cups water

2 cinnamon sticks

10 cloves

3 bay leaves

1/8 teaspoon turmeric

1 1/2 teaspoons salt

1 tablespoon butter

4 tablespoons cooking oil

2 teaspoons black or yellow mustard seeds

1/4 cup chopped, roasted, unsalted cashews

1 1/2 pounds shark steak, about 1 inch thick, cut into 1-inch cubes

1 tablespoon lemon juice

3 cloves garlic, minced

1/4 teaspoon fresh-ground black pepper

1/3 cup chopped cilantro or parsley

4 lemon wedges, for serving

Directions:

1. Rinse the rice until the water runs clear.

2. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt.

3. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.

4. Remove from the heat and let sit, without removing the lid, for 10 minutes.

5. In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat.

6. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.

7. Add the cashews; cook, stirring, for 30 seconds longer.

8. Gently stir the cashew mixture into the rice with a fork.

9. Heat a grill pan or large heavy frying pan over moderately high heat.

10. Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic.

11. Sprinkle with the remaining 1/2 teaspoon salt and the pepper.

12. Cook the kabobs, turning, until just done, about 8 minutes.

13. Add the cilantro to the rice and mound on plates.

14. Top with the shark kabobs and serve with the lemon wedges.

Shark steaks ain't Dad's usual cut of meat, but this savory dish might just change your old man's eating habits. Don't let the firm texture of the fish fool you, the steak grills to be tender and juicy. In fact, beef steak may have just found its match with this particular way of seasoning shark steak.

Click here to watch a clip from BBC's "Floyd on Food," with Chef Keith Floyd learning how to cook a shark on a charcoal grill topped with a sweet and sour sauce.




For a less summer-y and more classic shark dish, check out this recipe for Shark Steave au Poivre by Natasha from 5Star Foodie.com.

Ingredients:

2-3 tablespoons crushed peppercorns

(Black, white, green, and red)

2 boneless shark steaks

1 tablespoon unsalted butter

1 tablespoons vegetable oil

2 tablespoons Cognac or brandy



Directions:

1. Pat steaks dry and coat both sides with peppercorn mixture.

2. In a skillet heat butter and oil over moderate heat and cook steaks for 4 to 5 minutes on each side for medium rare.

3. Season steaks with salt and transfer to plates.

4. Pour off excess fat from skillet and add brandy.

5. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute.

6. Spoon the sauce over the steaks.