MARINATED SHARK STEAKS
Make and share this Marinated Shark Steaks recipe from Food.com.
Provided by jbe467
Categories Broil/Grill
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a shallow bowl, combine the first 7 ingredients and mix well.
- Marinate for 30-60 minutes in refrigerator.
- Broil steaks 4-5 inches from the heat at about 4 minutes each side, or until fish flakes easily with a fork.
SEVEN SPICED SHARK STEAKS
Steps:
- Rinse the shark steaks and trim off any skin.
- Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.8 g, Cholesterol 115.9 mg, Fat 11.4 g, Fiber 3.6 g, Protein 50.9 g, SaturatedFat 2.3 g, Sodium 5286.3 mg, Sugar 4.6 g
SOY AND GINGER MARINATED THRESHER SHARK
I always see thresher shark on sale at the store and decided to use a simple marinade that I have come up with over the years to tenderize and then broil it. Everyone that has tried it has loved it so far, hope you do too!
Provided by elijah54594
Categories Easy
Time 4h14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
- Combine all of the ingredients besides the shark in a bowl and whisk together thoroughly. Taste and add sugar as desired but not much more than 1.5 tablespoons.
- In a narrow baking dish lay the fish down and pour the mixed marinade over it. It is important to make sure that the shark steaks are covered with the marinade so use whatever dish necessary to ensure this.
- Cover the dish with plastic wrap and place in the refrigerator. Allow to marinade for at least 1 hour but 3 hours or more is preferred.
- heat oven broiler to high.
- place the fish pieces on a lightly greased metal broiling pan and pour some marinade over them so there is a very shallow layer in the bottom of the pan.
- place in the broiler and cook for 5 minutes roughly 4 inches from the broiler flame.
- flip the shark pieces and cook for 5 minutes more or until fish flakes when prodded with a fork.
- remove and let sit for 1 minute or so and then serve with rice or greens (or both!).
- :-) enjoy!
Nutrition Facts : Calories 311.5, Fat 15.5, SaturatedFat 2.5, Cholesterol 57.9, Sodium 4115.4, Carbohydrate 12.1, Fiber 1.2, Sugar 6.7, Protein 31.8
GRILLED GULF SHARK
Steps:
- Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight.
- Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice, sea salt and pepper.
- Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.
Nutrition Facts : Calories 443 calories, Carbohydrate 12.7 g, Cholesterol 125.8 mg, Fat 19.4 g, Fiber 0.1 g, Protein 51.9 g, SaturatedFat 6 g, Sodium 485.8 mg, Sugar 11.6 g
GRILLED SHARK STEAKS
Make and share this Grilled Shark Steaks recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Brunch
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic in a ziploc bag. Squish to mix well. Add fish, seal and marinate in refrigerator for 2 hours.
- Remove fish from marinade, reserving marinade. Pat dry with a paper towel and apply a good layer of vegetable or olive oil to prevent sticking on the grill.
- Preheat grill so grill rack is screaming hot. Place fish over hot coals or gas accordingly 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
- Allow to rest a few minutes before serving.
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