The Ultimate Shark And Bake A Ture Trinidad And Tobago Recipes
SHARK AND BAKE
Provided by Virginia Burke
Categories Sandwich Fish Garlic Marinate Sauté Low Cal Lunch Lime Hot Pepper Summer Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
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.
THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO RECIPE)
This is the real deal!! I found out about this amazing shark sandwich while watching an episode of "Bizarre Foods" hosted by chef and food critic Andrew Zimmern and fournd this online at Trini Gourmet. Shark and Bake is what natives of Trinidad call the ultimate beach food sold at various fish stands, and first created in Maracas Bay (the most popular beach on the island). This sandwich is like nothing I've ever tasted before. There are several steps to this recipe but it is well worth the effort. The flavor of the shark fillets is not overwhelming and the flavor of the bread which you will be making yourself is so wonderful and different I hope you love it just as much as everyone in my family does. I make these quite often and they are always a hit even with the pickiest of people. You can use the suggestions the author of this recipe made to be used as condiments on your shark sandwiches but you can do what I do and shred some lettuce and slice some tomatos and added a bit of my favorite pesto and they will be out of this world!! It is always good to try different things don't you think? Give it a try and enjoy!!
Provided by CookingPrincess
Categories < 4 Hours
Time 1h30m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 2161.1, Fat 185.8, SaturatedFat 26.6, Cholesterol 62, Sodium 1455.3, Carbohydrate 111.8, Fiber 6, Sugar 2.1, Protein 17.8
TRINIDAD AND TOBAGO GARLIC SAUCE
The lime juice and salt mellow out the garlic flavor. This sauce was originally created for Shark and Bake, but it can be used with any grilled food. From the Barbecue Bible. If not serving this immediately, cover tightly and refrigerate for up to 3 days.
Provided by Chocolatl
Categories Sauces
Time 2m
Yield 1 1/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender or food processor and puree until smooth.
- Serve at room temperature.
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