Prep 10 mins
Cook 15 mins
This was incredible!! We used black-tipped shark steaks which have a lobster-like texture.
- 1 lemon, juiced
- 1⁄2 cup brandy
- 1 cup mayonnaise
- 1 teaspoon ginger, chopped
- 1⁄2 tablespoon garlic, minced
- 2 tablespoons olive oil
- 16 ounces shark steaks
- 2 teaspoons cinnamon
- 1⁄2 tablespoon garlic, minced
Fish spice mix
- 3 tablespoons salt
- 2 teaspoons coriander, ground
- 2 teaspoons black pepper, ground
- 2 tablespoons parsley, chopped
- To make the sauce, combine the lemon juice, brandy, mayonnaise, ginger and garlic in a mixing bowl. Set aside.
- To make the fish spice, combine the salt, coriander, and black pepper in a small mixing bowl. Set aside but keep within reach.
- 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.
- Once each piece is crispy on one side, turn over and repeat seasoning procedure.
- Add the sauce to the pan and begin to reduce.
- Add the cinnamon and garlic. When the sauce is brown and thick and the shark is thoroughly cooked, remove the pan from the burner.
- Place shark onto each plate and spoon over the brown sauce. Garnish with chopped parsley and serve.
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.
This was surprisingly good! I was very scared after reading the reviews, and while cooking it. Mayonaise and brandy? But, it turned out great! This made waaaay too much sauce, though, and I ended up throwing about half of it out. Also, I only used about 2 t. of salt (not the 3 T called for). It would have been WAY too salty if I used all it called for. Overall, this was a very good and unusual dish, with a nice combination of flavors. Thanks!
The shark had quite a good flavour, a little dominated by the Cinammon, but the sauce was really odd. I tasted it before adding it to the pan, and it was just wrong (I did follow the recipe) I ended up adding honey, so it worked, but it was the oddest tasting sauce I've probably ever had.