Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Maknuggets
Famous Authors (View All Authors)
Fishandseafood - Maknuggets Post by :MySelf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2539

Click below to download : Fishandseafood - Maknuggets (Format : PDF)

Fishandseafood - Maknuggets

Mako shark cut into 1.5 inch cubes. (This is a good recipe for the portion behind the head which may be too small for steaking)

Garlic powder or crushed garlic
Bread crumbs
Parmesan cheese
Parsley
Salt & Pepper
Corn oil

All of the dry ingredients are to taste.

Roll shark tidbits in oil

Mix together 2 parts bread crumbs with 1 part parmesan cheese. Parsley and garlic to taste. Salt & pepper

Remove the tidbits from the oil and roll the tidbits in mixture until covered with coating.

Place coated tidbits on the barbecue (gas or charcoal), preferably using a vegetable roasting grid.

Grill for no more than 90 seconds on each side, turning carefully. Great as fingerfood
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shark 'n' Fettuccine Fishandseafood - Shark 'n' Fettuccine

Fishandseafood - Shark 'n' Fettuccine
1 pound shark steak, cubed 1 cup lemon or lime juice 1 cup water 3 to 4 cloves garlic 1 tablespoon olive oil 3/4 cup tomatoes, chopped Pinch of oregano Salt and black pepper, to taste 1/2 cup feta cheese, crumbled 1/4 cup olives, chopped (use green, California black, or Greek kalamata olives) Marinate shark in lemon juice and water for at least 1 hour. Drain and pat dry. Cook garlic in olive oil until golden.Add shark and a little water or diluted lemon juice. Simmer overlow heat until shark is done (about 15 to 20 minutes), adding liquid as needed.
PREVIOUS BOOKS

Fishandseafood - Grilled Shark To Die For Fishandseafood - Grilled Shark To Die For

Fishandseafood - Grilled Shark To Die For
1/2 c Soy sauce 1/4 c Catsup 2 T Lemon juice 2 x Cloves garlic, minced 6 x Swordfish or salmon steaks 1/2 c Orange juice 1/4 c Chopped fresh parsley 1/3 T Ground pepper 6 x Shark steaks Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT