Thursday, May 30, 2013

Shark Kebabs (serves 2)


I received an email message from my former co-worker and friend Cathryn saying that she and her husband Ralph have a shark in their refrigerator for me.  When I heard this I was very excited.  As my husband and I drove to their house I started to wonder if it is a piece or a whole shark.  I was very relieved to get a piece of about 2 to 3 pounds of meat in a bag and not a whole fish!  Thank you Cathryn and Ralph for the tasty and juicy shark!!

If you are interested in deep sea fishing with an expert sea captain you can charter a boat out of Seabrook, NH.  Check them out if you are interested in fishing or ever wonder what it's like to own your own boat for a day:  http://www.eastmansdocks.com/boats/.  Captain Ralph is a former fisherman here in NH and is an expert in fishing.  He knows the water well and will guide you to your catch on Melanie Jeanne charters.  Be prepared because you may bring home Jaws!!

Shark Kebabs (serves 2)


Ingredients:

1 1/3 to 1 1/2 lb shark meat, cut into 2 inch cubes
10 sprigs of young fresh thyme, leaves removed (yield about 1 T of leaves)
5 garlic cloves, smashed and finely chopped
2 Tbsp olive oil (plus more just before grilling)
1 tsp lime juice
1 tsp rice wine
1/4 tsp fish sauce
1/8 tsp salt (plus more to sprinkle after grilling)
1/4 tsp white pepper
1/4 tsp sugar
1 large bell pepper, seeded and cut into 1 1/2-2 inch squares
1 Vidalia or any sweet onion, peeled and cut into 1 1/2 inch pieces
8 Baby bella mushrooms, wiped clean and cut the ends off
8 Grape tomatoes
4 skewers

Method:

1) May use any skewers.  If using bamboo skewers be sure to soak them in water for about 1/2 hour.
2) In a small bowl mix thyme, garlic, oil, lime juice, wine, fish sauce, salt, pepper, and sugar together.  Pour this sauce over the shark and mix well.  Marinade for about 10 minutes.
3) In the meantime heat the grill over medium until the temperature is about 350 degrees F.
4) Skewer the meat and vegetables according to your preference.  Drizzle a little olive oil on the completed skewers right before grilling.
5) Grill the skewers for about 12-14 minutes or until the meat is cooked.  Rotate the skewers about every 3 minutes.

*You can use another skewer or toothpick to spear through the meat.  If there is no resistance then the meat is cooked.  Avoid overcooking the shark meat since it will be dry.  The perfectly cooked shark meat will be very moist.  Shark tastes similar to sword fish.

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