A Few Shark And Bake Tips Recipes

Steps:

• Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
• Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
• Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased and floured 9-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Transfer to prepared pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla. Set aside to cool slightly. Meanwhile, in heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat mixture on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended. , Set aside 1/4 cup frosting. Tint remaining frosting desired shades of blue; spread blue frosting between layers and over top and sides of cake. Tint 1/2 ounce fondant red. Divide remaining fondant in half. Tint 1 portion blue. Leave other half white. On a work surface dusted with confectioners' sugar, roll out blue fondant to 1/8-in. thickness. Using a 3-in. round cutter, cut out 1 circle; repeat with white fondant. Using a sharp knife, cut mouth opening, teeth and body shape on lower portion of white circle. Place white fondant cutout onto blue circle. Roll red fondant to 1/8-in. thickness; cut a small triangle and place in mouth opening, under white fondant and on top of blue fondant. If needed, brush fondant lightly with water to help layers adhere. With remaining rolled blue fondant, cut a crescent moon shape for tail and a triangle for fin. Secure fin and tail to shark body, brushing edges lightly with water, if needed, to help pieces adhere. Secure candy eyes to shark body with small amount of reserved frosting. Place fondant shark on side of cake by pressing gently into frosting. Tint remaining reserved frosting green. Using a leaf tip, pipe seaweed on sides of cake. If desired, decorate cake with sea creature candies and graham cracker crumbs for sand. Refrigerate until serving. Remove from refrigerator 30 minutes before serving. Refrigerate leftovers.

Steps:

• Several varieties of shark are marketed in the U.S., including mako, blue shark, and black tip. All three have a firm, white, mild-flavored flesh that belies the predatory fierceness of their source. Mako tastes quite similar to swordfish blue shark has a whiter flesh and more delicate flavor black shark shares these qualities, but tends to be a little dry.Although shark may seem exotic, even weird to many Americans, it's more commonplace than you think. A fair amount of what passes for swordfish in this country is actually shark. Anxious to avoid unpleasant connotations, though, many fishmongers market shark by the benign name of dogfish a rather strange choice considering the idea was to make the fish sound more attractive.There's another reason to love shark, besides its fine-flavored flesh: It's virtually boneless. Endowed with a cartilaginous backbone, shark lacks the tiny bones found in ordinary fish.As for the seasoning, fresh herbs, including chives, parsley, thyme, mint leaves, and culantro are basic. (The latter is a sawtooth-leafed herb that tastes like strong cilantro.) These herbs grow in profusion in Paramin, a hilltop community a half hour north of Port of Spain.To round out the seasoning, you'd ideally add a Trinidadian chile, called a seasoning pepper, that tastes like a scotch bonnet without the heat. Possible substitutes in this country include green bell pepper, cachucha pepper (a small, pattypan squashnshaped pepper sometimes called chile rocotillo or aji dulce), or even a seeded, deveined scotch bonnet.The recipe included here is a North American's take on a Trinidadian classic-inspired by one of the best places to eat shark and bake: Natalie's Shark and Bake Shop at Maracas Bay on Trinidad's north coast. If you're in a hurry, you could omit the "bakes," substituting grilled slices of your favorite prepared bread, instead. This recipe also works well with swordfish.

Steps:

• Preheat oven to 375°.
• In large glass, rectangular, baking dish, place 6 pats of butter in two lines of three pats each, across the pan.
• Wash, and slice the potato into 1/2 inch slices.
• Lay the potatoes in a single layer between the butter, or on top.
• Sprinkle 1/3 of the ground peppercorns.
• Slice the onion into 1/2 inch rings, and push rings loose and lay on top of potatoes.
• Season lightly with Weber's seasoning.
• Place shark steaks in the center of the baking dish, on top of the potatoes and onions.
• Season lightly with peppercorns, and seasoning mix.
• Squeeze the juice of 1/2 lime, over everything in the dish.
• Add Shiraz wine.
• Place, uncovered, into the preheated oven, and set a timer for 40 minutes.
• Five to 10 minutes prior to the fish timer ending, steam, or microwave, the Edamame, then sprinkle the pods lightly with sea salt, and keep them warm.
• Plate and serve immediately.
• Serve with Shiraz, or Chardonnay and a Baguette and butter.