Mako Shark Recipe With Ginger Sauce
I’m not a big fan of shark meat to be honest, but this mako shark recipe does stand out. It’s pretty darn yummy. It looks bit like swordfish but definitely has a softer flesh. So treat it a bit more delicately than you would swordfish. I have tried freezing it, but have not had much success as appears to get softer as time goes on. So if you were lucky enough to have a heap of it, I would not freeze it more that 30 days, you can always share some with your eager friends.
Mako Shark Recipe
- 4 Fresh mako shark steaks with skin on
- 4 Tbsp. extra virgin olive oil
- Paprika, sea salt & ground black pepper
- 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 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 over done. Remove from pan and keep warm.
- 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
- 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 garish with fresh lime wedges and Sriracha sauce for those that like a bit of heat.
If you liked this Mako Shark Recipe check out all of Maggie Rosaines recipes on BD Outdoors.