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Full Online Book HomeLearning KitchenFishandseafood - Maknuggets
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Fishandseafood - Maknuggets Post by :MySelf Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2576

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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
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
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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.

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.