Recipe: Shark Recipes (2) for Cristina

Personally I prepare my shark (CAZON) grilled served with a butter sauce with lime juice and mild paprika. It is delicious. Here are two recipes from the Internet.

Baby Shark Fry

1 baby shark, 2 to 2-1/2 lbs
1/4 cup tomato, chopped fine
1/4 cup onion, minced
1 tsp corn oil
3 tbsp corn oil
2 tbsp flour
1 egg, beaten

Fillet the shark, remove the rather leathery skin, and divide the fish into four pieces, or buy shark steaks or fillets, ready to cook.

Fry the tomato and onion in 1 tsp oil for three minutes to prepare a simple sauce.

In another skillet, heat three Tbsp oil over moderate heat.

Dip the shark pieces into the flour and then coat them with beaten egg.

Brown in the oil for three minutes on each side. Drain briefly on a paper towel. Serve warm, pouring the sauce over the pieces.

NOTE: This sauce needs salt and pepper and perhaps some crushed garlic and some ADOBO. It is tasteless as it is shared in the Internet.

Broiled Spicy Shark

1 lb shark fillets (3/4-inch thick)
1/4 cup chopped parsley
1 tsp dried basil
2 tbsp seafood sauce or chilli sauce
1/3 cup lemon juice
1 tbsp chopped fresh basil, or
1 clove garlic, minced
1 tbsp light soy sauce

Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chilli sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than eight hours.

Remove fish from bag and save marinade.

Place fish on rack of preheated broiler about three inches from heat and broil for three to five minutes.

Turn fillets over, brush top with marinade and boil an additional five to eight minutes until fish flakes or is done to taste.

Boil the rest of the marinade until it is reduced by half, and pour over fillets when serving.

NOTE: Taste and add salt and pepper if necessary.