|Fermentation and Food Safety|
|by M.J.R. Nout|
A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in the industrial ...
Results 1 - 10 of 26 for shark steaks
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Combine all ingredients except fish. Place fish and marinade in plastic bag. Seal and refrigerate at least 1 hour. Broil 3 inches from heat, 4 to 5 ...
Cut the shark steaks into service-sized pieces. ... prevent overcooking, which will not only make it rubbery, it will render it tasteless. Serving Size: 6
Add shark, stirring to ... marinade. Grill shark steaks 4-inches from flame ... not high, is important in order to keep the fish tender. Serving Size: 8
Marinate shark steaks in mixture of ... from hot coals for 5 to 8 minutes, basting often. Turn fish and broil 5 minutes more until fish flakes. Serves 6.
Completely remove skin from steaks. Marinate completely ... Grill has to be hot. Sear both sides of steak. Grill 2 to 3 minutes each side or until done.
Thaw meat in ... Combine warm sour cream and horseradish. To serve, top each fish steak with onions and a spoonful of sour cream mixture. Makes 6 servings.
Mix ingredients for sauce. Baste the shark steaks. Place over ... best results. Serve additional sauce on the side or at the table. Sauce serves only 2.
Thaw fish if ... inch thick fish steaks and 10-15 minutes ... sauce over each fish steak. Serve with fresh radishes and steamed pea pods. Makes 4 servings.
In a shallow ... 1 hour, turning steaks 2 to 3 ... on each side, brush with reserved marinade after turning. Sprinkle with snipped parsley before serving.
Mix 1 teaspoon cayenne, cumin and 1/2 teaspoon salt. Rub fish with mixture and let stand in refrigerator 1 hour. Dredge fish in flour. Heat olive oil ...
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