The secret to successful shark cookery is do not overcook. Sear them quickly in butter on med high for 1 min. (30 sec per side then turn) them down to med. to seal in the juices(season them first). They don't take but 4 to 5 minutes per side. If you over cook it it will become dry and coarse!
Whichever of the following cooking methods you choose, your shark will be cooked when its flesh becomes opaque, yet is still moist on the inside.
Baking
Place shark in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch (2.5cm) of thickness.
Grilling
Place fillets or steak chunks on skewers directly on a greased grill, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade. Cook until opaque and moist on the inside, 6 to 8 minutes.
Broiling
Place fillets skin-side-down on a well-greased baking pan. Pour in enough stock to cover the bottom of the pan. Brush top of fish with butter or oil. Broil under preheated broiler 4 to 5 inches (10 to 12cm) from heat. Do not turn, but baste several times. Cook until opaque and moist on the inside, 6 to 10 minutes.
Pan frying
Fry shark in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
Stir-frying
Cut shark steaks or fillets into bite-sized pieces. Coat with cornstarch and stir-fry gently and briefly in hot oil before adding to your favorite stir-fried vegetables.
Poaching
Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip shark in, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness.
Steaming
Place shark on a greased perforated rack over 1 to 2 inches (2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch (2.5cm) of thickness of the fish.
Originally Submitted
6/2/2009
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