can anyone tell me how you cook shark stakes?

Question

also what do they taste like as i aint had it before

i only got it cause it was diffrent as we sick of same food i dont believe in the getting killed but if there in the shops whats the harm trying diffrent foods if we go to different countries we try diffrent foods

Answer 1

Grilled is one of the nicer ways, I agree, but with Italian salad dressing? You can also lightly fry them in butter, or olive oil, some salt and freshly ground pepper, and a couple of drops of lemon juice (freshly squeezed). What we do often here (in Borneo): cut the meat in thin strips, marinate them with lime or lemon juice, together with bittergourd, finely sliced shallots and ginger. Add salt and pepper to taste... serve chilled as a salad!

Answer 2

ROB'S GRILLED SHARK

8 oz. per person shark steak
3 tbsp. Dijon mustard
1/2 tsp. honey
Dash of fresh lemon juice
Pepper to taste

Mix ingredients for sauce. Baste the shark steaks. Place over hot fire. Grill on one side 4 minutes. Turn and baste. Grill for about 4 minutes or until done. Turn only once for best results. Serve additional sauce on the side or at the table. Sauce serves only 2.

Answer 3

G'day mendon'tgiveahit,

Thank you for your question,

Shark steaks taste very good especially with a good sauce.

This is a recipe that was posted on alt.creative cooking back in 1999. It was originally from the West Coast Fisheries Development Foundation.

Title: Grilled Shark Teriyaki
Categories: Fish
Yield: 4 servings

1 1/2 lb Shark steaks
-or other firm-fleshed fish
1 cn Pineapple chunks (20 oz)
3 tb Salt-reduced soy sauce
2 tb Sherry
1 tb Ginger root; grated
1/2 ts Dry mustard
2 Cloves garlic; minced
1 ts Brown sugar
1 To 2 large green peppers
-cut into large pieces
Skewers

Rinse shark with cold water; pat dry with paper towels. Set aside. Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside. Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar. Stir well and pour over shark. Cover and marinate in refrigerator for 1 hour, turning
once. Using bamboo* or metal skewers, make kabobs by alternating pineapple and green pepper; set aside. Drain shark, reserving marinade. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste with marinade and turn. Cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Baste fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on
each side, or until just browned. Makes 4 servings.

NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.

*If using wooden bamboo skewers, soak in water for 30 minutes prior to cooking.

Answer 4

ITALY-SWORD FISH PALERMO

4 sword fisf steaks
fresh ground pepper pinch paprika
4 t butter -softened
fresh parsley garnish
lemon wedge garnish
preheat the broiler

pat the sword fish pices dry-season with salt &pepper and paprika -dot with half the butter

place the fish on a buttered broiler pan briol 3 min# on each side turn the steaks dot with remaining butter and broil until lightly brown about 4 min#put on platter pour over pan juices and garnish with parsley and lemon slice

Answer 5

I would recommend if you want too eat fish, shark is at the bottom of the scale (no pun intended), I'd buy a good looking snapper or dory or flounder, fish has a great ability to take on flavours without masking the taste of the fish.(a mix of chili, coriander, lemon juice and mixed peeper works for me). wrap it in foil and bake it, is the most simple and effective method. And as already mentioned, don't overcook.

Answer 6

They taste like a mild fish. Sort of like Fresh tuna.
Marinate them in any Itailan salad Dressing. use the whole bottle and let them sit for a few hours. Then grill them on a BBQ until done. Done overcook them.

Answer 7

Grilled Mako Shark Steaks with Homemade Pasta and Tomato Chutney with a Bite



Grilled Mako Shark Steaks:
4 mako shark steaks
Water, to make the brine
Kosher salt, to make the brine
Vegetable oil, to saute shark
Cilantro sprigs, for garnish
Homemade Pasta, recipe follows
Tomato Chutney, recipe follows


Begin by preparing a brine in which to marinate the shark steaks. In a large bowl, combine roughly 8 cups of water and 1/2 cup salt. Place the shark steaks in the bowl and allow them to marinate for 20 minutes.
Heat a large grill pan over medium-high heat and brush the bottom of the pan with vegetable oil. Remove the shark steak from the brine and grill them on 1 side for about 2 minutes. Rotate the steak a quarter turn and cook for 2 more minutes. Flip the steak and cook 1 more minute on the other side.

Bring a pot of water, enough to cover the pasta, to a rapid boil. Place the fettuccine noodles into the water and boil the pasta for about 3 minutes. When the noodles are al dente, remove them from the heat and strain the water from the pot.

To serve, put a bed of pasta on the plate. Place a shark steak on top of the pasta and finish the dish by ladling several spoonfuls of the tomato chutney over the shark. Garnish with a sprig of cilantro.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Homemade Pasta:
3/4 teaspoon salt
2 cups all-purpose flour
2 eggs
2 tablespoons water
Rice flour, for dusting
Combine the salt and the flour in a food processor. Process until both ingredients are blended well. Combine the eggs and water in a large measuring cup. Pour the egg mixture into the flour/salt mixture and pulse the machine until the dough begins to hold together. Remove the dough from the food processor and place it onto a work surface, then knead the dough together. Cover the dough with plastic wrap and allow it to rest for 20 minutes.

Using a manual pasta machine, roll a piece of the pasta dough through the widest setting. Dust the dough with flour and roll the pasta through the machine 2 more times. Adjust the setting on the pasta machine to the next lowest setting and roll the pasta through the machine again. Keep narrowing the setting until you reach the number 6 position on the pasta machine. Next, feed the flat piece of pasta through the fettuccine cut on the machine.

Cover with a clean towel.


Tomato Chutney with a Bite:
1 yellow bell pepper, roasted, peeled and chopped
1 1/2 pounds cherry tomatoes, cut in 1/2
1/2 bunch scallions, diced
1 Serrano chile, seeded and dried
6 tablespoons vegetable oil
1 tablespoon whole cumin seeds
3/4 tablespoon brown mustard seeds
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
3 cloves garlic, peeled and chopped
3 tablespoons peeled and chopped ginger

6 tablespoons rice wine vinegar
1/3cup brown sugar
1 1/4 teaspoons kosher salt
1/3 cup freshly chopped cilantro leaves, plus sprigs, for garnish

In a medium bowl, combine the first 4 ingredients and set aside.

In a medium sized pan, heat vegetable oil over medium heat and combine the next seven ingredients. Cook the spices for approximately 3 minutes. Next, add the vinegar, sugar, salt and cilantro to the saute pan and toss them together with the herbs. Finally, combine the yellow bell peppers, cherry tomatoes, scallions and the diced Serrano chile into the pan and toss all of the ingredients together over medium heat for approximately 5 minutes.

Answer 8

Shark works great on the grill, keep it simple just a little salt & pepper & lemon

Answer 9

I eat shark and like it but have never had steaks. I would grill it or do it in your cast iron pan (with little salt) as you would a rare steak to seal in the flavor.

Answer 10

Hi, here in Australia shark is one of the cheapest fishes available. We call in flake. It is very nice battered and deep fried and my favourite is sprinkle it with cajun spices then grill or fry in a little olive oil. yum. good luck