Mako Shark Recipe With Ginger Sauce
If you find yourself with mako shark steaks and are looking for a delicious, wholesome meal, look no further. Our Mako Shark Recipe with Ginger sauce will be sure to impress family and friends, no matter the occasion.
Shortfin mako shark, also known as the blue pointer or bonito shark, is a large mackerel shark, and an apex predator. Among the hundreds of different species of sharks, mako is one of the best-tasting. Similar in taste to swordfish, both the flavor and texture are full-bodied and meaty. Mako shark makes a great alternative to swordfish and is sometimes mislabeled as such. Mako shark fillets are slightly sweet and moist, but not quite as sweet as swordfish. To keep in the moisture while cooking, keep the steaks covered or wrapped. Mako shark steaks are excellent marinated, blackened, seared, grilled, or cubed for soups and stews. Trim off excess red meat before cooking, since bloodlines can infuse a bitter taste.
Raw mako is soft with an ivory-pink or reddish color that will become firm and ivory white after it is cooked.
Mako Shark Recipe
Mako Shark Ingredients
- 4 Fresh mako shark steaks with the skin on
- 4 Tbsp. extra virgin olive oil
- Paprika, sea salt & ground black pepper
Mako Shark Cooking Instructions
- Dredge steaks in olive oil
- Lightly sprinkle seasonings on both sides of fish, then place it tightly in plastic wrap so that the spices will impregnate the fish.
- Refrigerate for at least 30 minutes (up to 2 hours). Remove from the refrigerator 15 minutes prior to cooking.
- Spray the steaks with cooking oil
- Pan fry over a medium heat about 5-6 minutes a side, until fish is flaky but not overdone. Remove from pan and keep warm.
Mako Shark Ginger Sauce
Ginger Sauce Ingredients
- ½ cup unsalted fish or chicken stock
- ¼ cup soy sauce
- 1 Tbsp. orange, finely zested
- 1 Medium garlic clove, peeled and crushed
- 2 Tsp. ginger paste
- 1/2 Tsp. salt
- 1 Tbsp. brown sugar
Ginger Cooking Instructions
- Using the same pan that the fish was cooked in, add the above ingredients and simmer, stirring frequently.
- Reduce until sauce thickens slightly.
- Serve the fish on the sauce and garnish with fresh lime wedges and Sriracha sauce for those that like a bit of heat.
Ever get tired of cooking your catch the same old ways. Maggie Rosaine has put together a book highlighting new ways to prepare wild game and fish.
“This book is for people who’s passion is hunting and fishing, says Maggie. “From the wild environment to your table, hunt or catch it yourself then take good care of it. Butcher, process and cook your bounty. Take pride in your achievement.”