| 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 |
tb |
Chopped green onions |
| 1/4 |
c |
Finely-chopped cilantro |
| 2 |
tb |
Finely-chopped red pepper |
| 2 |
tb |
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 |
tb |
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
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