Baked Black Tip Shark Steaks Recipes
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
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
BAKED BLACK TIP SHARK STEAKS
My Grandmother went to a seminar this morning and I KNEW she'd be FAMISHED when she returned. I decided to prepare lunch for her, in advance of her return. A little Asian/Ecuadoran #FUSION!!!!!!!!!!!!!! Baked Ecuadoran Black Tip Shark fillets, with potato, stewed tomato, lime, and onion; Edamame bowls. Blackberry/Raspberry/Blueberry compote over vanilla bean Ice Cream to finish.
Provided by Marcinho Savant
Categories < 4 Hours
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 525, Fat 10.9, SaturatedFat 2.2, Cholesterol 115.8, Sodium 599.8, Carbohydrate 54.1, Fiber 8.1, Sugar 11.7, Protein 54.1
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