Mozambican Shark

Submitted by kymgerberich

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

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• Sauce

• 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

• Garnish

• 2 tablespoons parsley, chopped

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.

Reviews

[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.

 

[Jaudon]

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!

 

[Transplanted Englis]

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.

 

[Iscah]

I was very excited about this recipe, but felt very let down - it was VERY salty, from teh fish spice, and the brandy flavour was extremely strong. I might try it again because I feel like it has potential, but I would definitely make changes. I didn't finish mine, and neither did my husband - just too strong. It is right about how long to cook the shark, though - shark's not as good rare.

 

[luvinlif2k]

This was our first experience with shark and this recipe was GREAT! I didn't have success with the sauce - maybe I had the temperature too high. At any rate, I would still use this again because the shark was awesome!