Ingredients
-
-
1
-
1/2
-
1
-
1
-
1/2
-
2
-
16
-
2
-
1/2
-
-
3
-
2
-
2
-
Directions
Mozambican Shark, This was incredible!! We used black-tipped shark steaks which have a lobster-like texture , I’ve been wanting to make this recipe ever since I found it last year used two Thresher Shark steaks from northern California I must admit, I fudged with the recipe just a bit, but tried to keep most of the same flavors First, I made a rub for the shark out of 1/2t garlic powder and salt and 1/4t of freshly ground black pepper and ginger powder I kept the sauce mostly the same – replaced fresh ginger with powdered – and prepared it as the recipe calls for I just wasn’t in the mood for coriander tonight and, I must admit, am a bit hesitant about it, but can’t judge I rubbed the mixture into the shark and cooked as directed I did turn the fish a little too soon, although a crust developed; it just stuck a tiny bit Total, I cooked the fish for about 23 minutes over medium to med-high heat I, too, found that the sauce broke It was at about the perfect consistency after just a couple minutes I think a shorter cooking time, would be better, although then it wouldn’t get the brown color I think that might be okay though for me The fish was unbelievably tender, mostly moist, and flaky Very good, but I would fiddle with the sauce some more I think Four stars because I definitely think it’s worth trying I served brabant potatoes with it , This was surprisingly good! I was very scared after reading the reviews, and while cooking it Mayonaise and brandy? But, it turned out great! This made waaaay too much sauce, though, and I ended up throwing about half of it out Also, I only used about 2 t of salt (not the 3 T called for) It would have been WAY too salty if used all it called for Overall, this was a very good and unusual dish, with a nice combination of flavors Thanks!
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Steps
|
1
Done
|
To Make the Sauce, Combine the Lemon Juice, Brandy, Mayonnaise, Ginger and Garlic in a Mixing Bowl. Set Aside. |
|
2
Done
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to Make the Fish Spice, Combine the Salt, Coriander, and Black Pepper in a Small Mixing Bowl. Set Aside but Keep Within Reach. |
|
3
Done
|
in a Saute Pan, Add the Olive Oil. When the Oil Is Hot, Add the Shark. Season Each Piece With the Fish Spice and Continue to Pan Fry. |
|
4
Done
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Once Each Piece Is Crispy on One Side, Turn Over and Repeat Seasoning Procedure. |
|
5
Done
|
Add the Sauce to the Pan and Begin to Reduce. |
|
6
Done
|
Add the Cinnamon and Garlic. When the Sauce Is Brown and Thick and the Shark Is Thoroughly Cooked, Remove the Pan from the Burner. |
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7
Done
|
Place Shark Onto Each Plate and Spoon Over the Brown Sauce. Garnish With Chopped Parsley and Serve. |
