photo source
A Fish and Veggies reader wrote in last week asking for some recipe help. Here is the interaction, and a happy ending to finish it off.
Any dinner conundrums out there? Write in. We can solve it together.
Dear Fish and Veggies,
I follow your blog, and I was wondering if you would happen to have any suggestions for what to do with a 1/2 lb of shark steak? I'm thinking about throwing some bow tie pasta and vodka sauce into the mix...and grilling the shark, but I need a good marinade for it.
Thanks, M
Dear M, My first thought is that a vodka sauce might overpower the shark. Since you really want to compliment the flavor of this fish, I would go for a lighter asian flavor, like soy sauce or teriyaki and serve over pasta/rice with stirfried veggies. Here are a few different ideas: 1. Quick solution: Miso glaze (no marinating time needed) - http://fishandveggies.blogspot.com/2008/12/miso- The brown sugar and the protein from the miso seal in the juiciness and flavor. 2. Teriyaki Marinade: Mix 1/2 cup Teriyaki sauce, 1/2 cup brown sugar, 2 cloves chopped garlic, 2 tablespoons grated ginger. Marinate fish for up to 8 hours. Grill or Roast until fish flakes, and use left over marinade for basting. 3. Soy sauce Marinade: 1/2 cup Soy sauce, 1/2 cup brown sugar, 2 cloves chopped garlic, 2 tablespoons grated ginger, 2 tablespoons dijon mustard, 2 tablespoons lemon juice. I hope this helps. Let me know how it turns out. Can't wait! - Fish and Veggiessalmon.html
Dear Fish and Veggies,
THANK YOU SO MUCH!!! :) :) :)
The shark turned out above and beyond our expectations. I used recipe #3, Soy sauce Marinade, (3rd one's a charm, right?) that you gave me because I happened to have all of the ingredients, and I thank you for that! I wrapped the shark in aluminum foil to hold in all of the juices, then grilled it outside and it just melted in our mouths. That was so very kind of you. I will definitely be keeping in touch with your skills, head chef.
Thanks, M
