Prep 5 mins
Cook 12 mins
Use mako shark or swordfish for this wonderful, easy, delicious recipe. We prefer it with shark. I usually double the sauce ingredients. Note: if you would like the sauce spicier you can add tabasco sauce, green onions and more crushed red pepper flakes.
- 1 1⁄2 lbs mako shark, cut into bite sized pieces
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1⁄4 teaspoon crushed red pepper flakes
- Saute garlic in olive oil until light golden brown.
- Discard garlic.
- Pat shark dry with paper towels.
- Saute shark in oil over medium heat until it flakes easily when tested with a fork, about 4-5 minutes.
- Remove fish to a warm plate.
- Add soy sauce and lemon juice to the pan.
- Cook for 1 minute, stirring.
- Add shark back to pan.
- Sprinkle with crushed red pepper.
- Cook for 1 minute.
Met all my criteria, fast, easy and very tasty! Impressive, thanks for sharing!
I served this tonight to 3 guests and they all gave it a 5 star rating. I substituted fresh squeezed orange juice for the lemon juice and double the sauce. I served the bite sized shark pieces over huge salads and used the extra sauce as dressing. Thanks so much for sharing!
Did not care for one of the final tastes this recipe added to my shark "dish": soy sauce. It completely masked the taste of the shark; it was like eating bites of soy sauce in flesh form. <br/><br/>More of my shark, that not immersed in the soy sauce/lemon juice mixture, was prepped w/ a 10-minute soak in milk. After being patted dry, it was simply sauted in an EVOO/butter medley after a scant dusting of salt and freshly ground black pepper. That batch's flavor surpassed Cajun Shark.