with a Citrus Marinade
So my boyfriend entered a shark tournament (Mako Mania NJ 2011: http://www.makomanianj.com/) last weekend with a grand prize of $40,000. The winning fish outweighed his catch by about 150 pounds, but he did bring home some wonderfully fresh fillets from the 133 lb. mako shark that his boat wrangled. My taste buds have no weight class discernment, so I consider it a win. If you’ve never had shark, it’s comparable to swordfish in taste and texture. I browsed some fishing forums trying to figure out how to prepare the steaks and they all mentioned to prepare within 48 hours. The boyfriend cut the steaks a bit larger than I prefer: about 10 oz. and nearly 2 inches thick. My palate is tiring of soy and other asian applications for fish, so I made a summery citrus marinade. The permeable meat really absorbs flavor when soaked in a prepared marinade, or even simple olive oil. The citrus juice and light seasoning doesn’t overpower the fish and is super refreshing. I would have liked to add some red pepper flakes and orange juice, but not everyone appreciates my affinity for spiciness and I didn’t have any OJ in the fridge. Suggested marinate time is 60 minutes and not to exceed two hours or the acidity of the citrus may begin to cook the fish. I paired the steaks with baby brussel sprouts–tossed in the same marinade and steamed on the grill in an aluminum foil pocket–and long grain wild rice. Bon appetit!
Ingredients: 2 8 oz. mako shark steaks
1/3 c. olive oil
1 tbsp minced garlic
1/2 tsp each salt, pepper, parsley
1/4 c. each lemon and lime juice (grapefruit or orange are okay too)
2-3 c. brussel sprouts
1 tbsp unsalted butter
1. In bowl, whisk together oil, citrus juices, garlic, seasonings. Pour half of mixture over steaks, cover and refrigerate for at least 30 minutes, turning twice.
2. Preheat grill to 500 degrees and spray or brush with non-stick agent. Blanch brussel sprouts, toss in reserved marinade and 1 tbsp butter. Construct foil pocket to nestle vegetables in, close and place directly on heated grill.
3. After marinating, place fish on hot grill- cook 6-8 minutes per side or turn every 2 minutes for cross grill marks. Steaks can be medium rare to well done, they still maintain their juiciness. Brussel sprouts should be easily pierced with fork. Note: when applying non-stick agent to grill, don’t overdo it like I did or you won’t achieve seared grill marks. et Voila!