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
TROUT AMANDINE
Steps:
- Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
- Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
- Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
- Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.
Nutrition Facts : Calories 854 calories, Carbohydrate 24.4 g, Cholesterol 223.5 mg, Fat 55.6 g, Fiber 5.6 g, Protein 66.4 g, SaturatedFat 18.8 g, Sodium 315.3 mg, Sugar 1.5 g
MONKFISH ALMONDINE
Steps:
- Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
- Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
- Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.
SHARK AMANDINE
Thick shark steaks soaked in Marsala and a creamy butter sauce and garnished in green onions, lightly toasted almond slivers, and crumbles of bacon. This is delicious! You can let the fish soak in the sherry for 1 hour, tastes amazing! I served this with a Couscous dish I created.
Provided by Flippmami
Categories Summer
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In small frying pan, lightly brown the slivered almonds in the 2 tbl. butter. Set aside when toasted.
- Rub sherry on both sides of shark steaks. Season with pepper on both sides.
- In a bowl, combine parsley, lemon rind, melted butter, and lemon juice. Spoon over fish. Let fish broil for 5 to 10 minutes, or cook for 10 minutes on 350F on middle rack.
- Turn over and add more butter sauce. Continue broiling for about 10 minutes, or until fish flakes easily.
- While broiling, cut bacon into small 1" chunks and fry until crispy. Leave for 5 minutes on a paper towel to soak.
- Servie fish with almonds, bacon, and chopped green onions.
Nutrition Facts : Calories 611.8, Fat 55.5, SaturatedFat 23.6, Cholesterol 99.7, Sodium 643.8, Carbohydrate 7.2, Fiber 2.2, Sugar 1.9, Protein 10.1
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