So i bought some shark steaks. I'll be cooking them wednesday.
any recommendations?
Quote from: Troy on July 09, 2012, 07:47:37 PM
So i bought some shark steaks. I'll be cooking them wednesday.
any recommendations?
Yes, pictures! :)
Seven gill I suspect?
not sure what they were, they were simply labeled as USDC frozen shark steaks
i'll post some pics later on.
i ended up marinating in balsamic, soy sauce, garlic, pepper, clementine juice, and scallions
Quote from: Troy on July 15, 2012, 08:20:52 AM
not sure what they were, they were simply labeled as USDC frozen shark steaks
i'll post some pics later on.
i ended up marinating in balsamic, soy sauce, garlic, pepper, clementine juice, and scallions
Clementine juice sounds interesting, how did it turn out? I saw your post after you had said you were going to cook the shark, but I was going to recommend bottled Zesty Italian Dressing and tweak it up a bit. I am a huge fan of Italian dressing as a simple marinade or a base for a more involved marinade. Great on, beef, pork, poulty, seafood and monkey meat too. ;D Really, I like it on almost anything. Now after I've seen you mention clementine juice, that's gonna be used on chicken or pork the next time I marinate in ID!
it turned out ok.
my wife really like it. i thought it was mediocre.
i like italian dressing too, it works great as a marinade.
whats funny about italian dressing for me, is i've never used it on a salad. we buy it once a month or so for marinating - but we've never actually put it on salad.
attached is a picture of the shark steak.
i built a rocket hot (900+ degrees) on one side of my grill.
i kept the grill closed for about 10 minutes to get the grates really hot.
I rotated so the grates directly over the fire were now in the cool zone.
i added the shark to the hot grates in the cool zone.
After 3 minutes, i flipped.
After 3 minutes, i pulled.
3 of the 4 were overdone (not dry overdone, but no longer rare on the inside)
i served with rice and broccoli. broccoli cooked in the rice cooker with the rice, which made it kind of yellowy brown.
i tossed it with some oyster sauce and garlic powder.
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All this good cooking while I'm at the beach is making me hungry!
It looked like it would have tasted pretty good. So after all is said and done, would you try making it again and maybe do 2 minutes per side?
I think I would.
The shark was pretty dense, and sightly metallic.
I'd probably try a different marinate, something more citrusy.
Quote from: Troy on July 30, 2012, 06:46:22 PM
I think I would.
The shark was pretty dense, and sightly metallic.
I'd probably try a different marinate, something more citrusy.
Depending on where the steak was cut, shark can be taste like iodine if cut at the stomach.
that sounds terrible.
this one didn't taste like iodine.
Quote from: Larry Wolfe on July 15, 2012, 09:54:34 AM
Great on, beef, pork, poulty, seafood and monkey meat too. ;D Really, I like it on almost anything.
Monkey meat? I'm afraid to ask, but that's just a euphemism...right?