Mozambican Shark

READY IN: 25mins
Recipe by kymgerberich

This was incredible!! We used black-tipped shark steaks which have a lobster-like texture.

Top Review by AGabbyChef

I've been wanting to make this recipe ever since I found it last year. I used two Thresher Shark steaks from northern California. I must admit, I fudged with the recipe just a bit, but tried to keep most of the same flavors. First, I made a rub for the shark out of 1/2t. garlic powder and salt and 1/4t. of freshly ground black pepper and ginger powder. I kept the sauce mostly the same - replaced fresh ginger with powdered - and prepared it as the recipe calls for. I just wasn't in the mood for coriander tonight and, I must admit, am a bit hesitant about it, but can't judge. I rubbed the mixture into the shark and cooked as directed. I did turn the fish a little too soon, although a crust developed; it just stuck a tiny bit. Total, I cooked the fish for about 23 minutes over medium to med-high heat. I, too, found that the sauce broke. It was at about the perfect consistency after just a couple minutes. I think a shorter cooking time, would be better, although then it wouldn't get the brown color. I think that might be okay though for me. The fish was unbelievably tender, mostly moist, and flaky. Very good, but I would fiddle with the sauce some more I think. Four stars because I definitely think it's worth trying. I served brabant potatoes with it.

Ingredients Nutrition

Directions

  1. To make the sauce, combine the lemon juice, brandy, mayonnaise, ginger and garlic in a mixing bowl. Set aside.
  2. To make the fish spice, combine the salt, coriander, and black pepper in a small mixing bowl. Set aside but keep within reach.
  3. In a saute pan, add the olive oil. When the oil is hot, add the shark. Season each piece with the fish spice and continue to pan fry.
  4. Once each piece is crispy on one side, turn over and repeat seasoning procedure.
  5. Add the sauce to the pan and begin to reduce.
  6. Add the cinnamon and garlic. When the sauce is brown and thick and the shark is thoroughly cooked, remove the pan from the burner.
  7. Place shark onto each plate and spoon over the brown sauce. Garnish with chopped parsley and serve.

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