got shark, what do I do with it?
beerorkid | May 28, 2008
Picked up some shrimp, scallops, and shark today. Made some cool stuff with the scallops and shrimp, but need some help with the shark. How do I cook it?
Thinking sear in the stainless with some cracked pepper and finish in the oven or grill.
Hekp 
I'm no expert on cooking fish, but I'd be tempted
foxspit | May 29, 2008I’m no expert on cooking fish, but I’d be tempted to make a reduction of whatever you like (butter, balsamic vinegar, onion, garlic, ginger ….) and baste the shark while you grill it. Be sure to oil your grill grates well.
I don’t do a lot of pan frying, so I have a bias toward using the grill. I’m sure it would be good pan fried too.
I also prefer fish cooked to medium. Nothing worse than an overcooked piece of fish.
This recipe for kebobs w/ orange and avocado salsa sounds
Sarah | May 29, 2008This recipe for kebobs w/ orange and avocado salsa sounds really good:
http://www.epicurious.com/recipes/food/views/SHARK-KEBABS-WITH-ORANGE-AVOCADO-SALSA-3037
“Shark-and-bake” looks yummy AND has a cute name:
http://www.epicurious.com/recipes/food/views/SHARK-AND-BAKE-234799
In all of my limited experience with shark (mako, blacktip),
Dookie from Tx | January 11, 2009In all of my limited experience with shark (mako, blacktip), we have always seasoned and grilled as though it were steak. My main piece of advice would be to not use the finger poke method to determine doneness. In my experience it does not firm up like other fish/meats.
Considering the months since your blog on shark; hopefully you have found some ideas.
-Mike
I ended up just pan frying it on a cast
beerorkid | January 11, 2009I ended up just pan frying it on a cast iron with clarified butter and olive oil with seasoning. Was awesome. Thanks for the reply.