Shark (2) Collection
 

Baby Shark Fry
Broiled Spicy Shark


Baby Shark Fry

1 ea Baby shark, 2 to 2-1/2 lbs
1/4 cup Tomato, chopped fine
1/4 cup Onion, minced
1 tsp Corn oil
3 Tbsp Corn oil
2 Tbsp Flour
1 ea Egg, beaten

Fillet the shark, remove the rather leathery skin, and divide the fish into
four pieces, or buy shark steaks, ready to cook. Fry the tomato and onion in
1 tsp oil for three minutes to prepare a simple sauce. In another skillet,
heat three Tbsp oil over moderate heat. Dip the shark pieces into the flour
and then coat them with beaten egg. Brown in the oil for three minutes on
each side. Drain briefly on a paper towel. Serve warm, pouring the sauce
over the pieces.

Broiled Spicy Shark

1 lb Shark fillets (3/4" thick)
1/4 cup Chopped parsley
1 tsp Dried basil
2 Tbsp Seafood sauce or chilli sauce
1/3 cup Lemon juice
1 Tbsp Chopped fresh basil, or
1 Clove garlic, minced
1 Tbsp Light soy sauce

Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic,
chilli sauce and soy sauce. Close top of bag and refrigerate for at least
one hour, but not longer than eight hours. Remove fish from bag and save
marinade. Place fish on rack of pre-heated broiler about three inches from
heat and broil for three to five minutes. Turn fillets over, brush top with
marinade and boil an additional five to eight minutes until fish flakes or
is done to taste. Boil the rest of the marinade until it is reduced by half,
and pour over fillets when serving.



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