A Few Shark And Bake Tips Recipes

SHARK AND BAKE

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.

SHARK SLICE-AND-BAKE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
• Shape the dough into a rectangle and cut into 6 equal pieces. Return one piece to the mixer and add 4 to 5 drops red food coloring. Mix on low until evenly colored a vibrant red. Shape into a log and wrap in plastic. Clean the mixer bowl and paddle. Add 3 pieces of the remaining dough to the mixer bowl and add 1 to 2 drops black food coloring. Mix on low until evenly colored light grey. Flatten into a rectangle and wrap in plastic. Leave the remaining 2 pieces of dough uncolored. Flatten them into a rectangle and wrap in plastic. Refrigerate all the dough until they just begin to firm up, about 20 minutes.
• Cut a piece of pliable cardboard into a 10-inch square and cut a piece of parchment to fit on top. Fold in half to crease the cardboard and parchment. Roll the grey piece of dough on a lightly floured work surface to make a 7-by-8-inch rectangle, making the edges slightly thinner than the center. Center the rolled dough on the crease of the parchment with the 7-inch side closest to you and fold the cardboard to make a deep "V." Brush just the crease with egg wash. Place jars or cans on either side to hold the cardboard V in place while you roll the rest of the dough.
• Roll the plain piece of dough to a 7-by-8-inch rectangle and place on top of the grey rectangle. Brush the entire piece with egg wash. Roll the red log into a 4-inch cylinder. Cut in half lengthwise to make two 4-inch half-moons. Place the red pieces in the crease, rounded-side down, and press gently to adhere. Fold the edges of the plain dough over to completely cover the red and press to adhere. Trim the edges of the grey dough so they are even with the plain dough. Using the cardboard as a guide, gently press the top and side to make the dough into a triangle shape (Don't press too hard, though). Wrap the dough in the parchment, then plastic. Freeze until solid, about 2 hours.
• Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
• Cut about 1/2 inch off each end of the cylinder with a very sharp knife to reveal the shark face. Slice the cylinder into about 1/4- to 1/3-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. With a paring knife, cut 3 small diagonal slits in the grey part of the cookies for gills, starting about halfway down. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes.
• While the cookies bake, melt about three-quarters of the white chocolate in a microwave-safe bowl in the microwave on 50-percent power. Stir until smooth. Transfer to a resealable plastic bag and snip a small corner from one end for piping.
• As soon as the cookies come out of the oven (they should be still hot/warm), press mini chocolate chips points-up around the jawline to make teeth. The chips will adhere as the cookies cool. Pipe 2 small dots of melted white chocolate on each side of the cookies, near the top, and stick mini chocolate chips on for eyes.
• Once the cookies are cool, pipe the remaining white chocolate in a wave along the bottom of each cookie and dip in the blue sprinkles to make the ocean. Let harden on parchment before serving.

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.

A FEW SHARK AND BAKE TIPS

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.

THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO RECIPE)

Steps:

• Fried Bake:.
• Sift flour, salt and baking powder.
• Add enough water (around 2 1/2 cups) to make a soft dough.
• Knead for about 10 minutes.
• Leave to rest for 1/2 hour or more.
• Divide into 6 portions.
• Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
• Oil hands to prevent the dough from sticking to your hands.
• Fry in hot oil untli brown, turning once.
• Drain on kitchen paper.
• Fried Fish:.
• Combine chive, thyme, garlic, salt and pepper sauce.
• Marinate fish in lime and salt for about 15 minutes.
• Drain well and rub with seasoning mixture.
• Dip fillets in flour.
• Dip fillets in egg.
• Dip fillets in breadcrumbs.
• Fry on both sides until brown.
• Drain throughly on kitchen paper.
• The author of this recipe suggested coleslaw as a condiment for the sandwiches.
• He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
• When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

SHARK AND BAKE

Steps:

• Arrange fish in single layer in 13x9x2" 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.
• Cut off then slice from each warm pita forming opening. Stuff with fish, lettuce and tomato. Serve with desired condiments.

A FEW SHARK AND BAKE TIPS

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.