Rosie Cooks Blacktip Shark.

 

  Oh, now this was a tasty meal.

Rosie is lucky enough to have her own personal fisherman. He supplies the Hawthornes with tuna, mahi, mako shark, blacktip shark, flounder, tile fish, and some others I can't think of right now, but let's just say Rosie is happy.  I try to reciprocate with cheesecake.  It's a very happy symbiotic relationship we share, mutually advantageous, although I think I'm getting the better deal here.  

 

Today's meal is blacktip shark. Shark that was swimming in the ocean less than 24 hours ago.  I'm marinating the meat, then blackening the steaks in a cast iron pan, cooking down the marinade, and serving it with cole slaw (but not just your regular mayo-based cole slaw), and giving it some crunch with fried wonton strips.

First I sliced the shark fillet into 3/4-inch thick steaks and let them marinate while I prepared the coleslaw and made the wonton strips.

 

 

 

Here's the marinade:

 juice of 3 oranges

juice of 1 lemon

2 garlic cloves, minced

1/4 cup soy sauce

1 TB balsamic vinegar

2 TB chopped parsley

Combine all ingredients, pour into zip-lock bag, and add shark steaks.  Give it a rub and turn the bag over every now and then while marinating.

Prepare the coleslaw:

juice of 1/2 lemon

1 apple, peeled and sliced into julienne strips

1 small carrot, peeled and julienned

1 small red pepper, julienned

2 handfuls dried cranberries

 

Peel the apple and cut into julienne strips, dropping into the lemon juice to prevent discoloration.

Add in the carrot, pepper, and cranberries.  Amounts aren't that exact, so don't worry.  I would say I had 2 parts apple:1part carrot:1 part pepper.

Next, thinly slice the cabbage.  Enough cabbage to equal the volume of the apple, carrot, and pepper.  So maybe 4 parts sliced cabbage.  Combine all together.

 

Toss ingredients.

 

Make the dressing:

1/2 cup plain Greek yogurt

1 TB sugar

1 TB rice vinegar

1 tsp poppy seed

kosher salt and Lawry's seasoned pepper, to taste

Combine ingredients and mix thoroughly.

Pour dressing over salad ingredients and toss to coat.  Cover and refrigerate for about 30 minutes before serving.

 

For the wontons:

Heat oil in a medium skillet over medium high heat to 350°.  Slice wonton squares into strips about 1/4 inch wide.  Fry until golden brown then drain on paper towels.  Sprinkle with kosher salt.

For the shark steaks:

Heat a cast iron skillet (medium high heat) with just a film of peanut oil in it to 425° - 450°.  Drop in a tablespoon of butter and when it sizzles and melts, remove steaks from marinade letting the excess drip off, and place in the pan, one at a time.  Do not overcrowd the skillet.  I used a small skillet, so two steaks at a time for me.  Cook 2 minutes each side and remove from pan.  Let temperature come back up and continue cooking the rest of the steaks.  

After the shark steaks finished cooking, I lowered the temperature and deglazed the pan with the marinade.  Simply pour the marinade into the pan and scrape up the goodie bits. That's where all the flavor is.  Let the marinade boil for about a minute.  Spoon some of the cooked marinade onto your serving plates and place a shark steak on it.  Serve with coleslaw and fried wontons on the side.

Enjoy.