| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce03 | 2 | Servings | ||
INGREDIENTS
| Juice of three limes | ||
| Juice of three lemons | ||
| 1/2 | c | Coco lopez |
| 2 | oz | Tequila |
| 3 | T | Chopped green onions |
| 1/4 | c | Finely-chopped cilantro |
| 2 | T | Finely-chopped red pepper |
| 2 | T | Finely-chopped yellow pepper |
| 2 | Fresh jalapenos, finely | |
| chopped | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Shark steaks -, 8 oz ea | |
| 2 | T | Olive oil |
| 2 | c | Jicama Orange Salad, see * |
| Note | ||
| Fresh cilantro sprigs | ||
| Bayou Blast, see * Note |
INSTRUCTIONS
Note: See the "Jicama Orange Salad" and "Bayou Blast - {Emeril's
Creole Seasoning}" recipes which are included in this collection. In a
mixing bowl, whisk all the ingredients together except for the shark
and olive oil. Season with salt and pepper. Place the fish in a glass
casserole dish. Pour the marinate over the shark and refrigerate for
24 hours. Remove the fish from the marinade. Heat the olive oil in a
saute pan. Sear the shark for two minutes on each side. Remove from
the pan and slice. Mound the salad in the center of the plate. Arrange
the shark around the salad. Garnish with fresh cilantro and Bayou
Blast. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL
with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2354
broadcast 06-03-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-07-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 245
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 0mg
Sodium: 835.2mg
Potassium: 481.4mg
Carbohydrates: 11.1g
Fiber: 6g
Sugar: 3.1g
Protein: 5.1g