"Dave Smith" <adavidsmith@sympatico.ca> wrote in message
news:46B63A22.3524B3A8@sympatico.ca...
> Nexis wrote:
>>
>
>> Shark is a very meaty texture, firm, rather like swordfish. I love the texture.
>> The easiest way to prepare it is to combine a bit of mayo with some lemon juice
>> and
>> brush thinly and evenly over shark steaks, then grill. The mayo keeps it moist,
>> the
>> lemon adds a bright flavor. Salt & pepper as desired.
>
> That sounds like the way my wife did it once. I made blackened shark once.
> I had had it in a Cajun restaurant wand gave it a try at home.
>
>> Another great way to prepare it is to cut it into chunks, toss with some good
>> olive
>> or avocado oil (I use a blood orange avo oil), lots of fresh ground pepper, and
>> skewer with cherry tomatoes, then grill.
>
> With the very firm texture that would be a good way to do it.

It's really delicious, and easy. Last time I added onions to the skewers, which was
delicious.

Another really good way to serve it is to cut it into 1" pieces, and saut� it in a
bit of olive oil or avo oil, then add diced tomatoes, minced garlic, fresh basil
(chiffonade), and a bit of lemon juice. Serve it with a side of angel hair.

kimberly
--
http://one.revver.com/watch/324733/flv/affiliate/99865
"I think that's my bathing suit. Is that one of my bathing suits? That is totally my
bathing suit"