| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Foreign, Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shark steaks |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice or wine vinegar (balsamic is *delightful* here!) |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Oil |
| 2 |
tb |
Chopped parsley |
| 1 |
|
Clove garlick, pressed or minced |
| 1/2 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
INGREDIENTS:
minced green onions and parsley
(TIP): Fish should be cooked only until it flakes easily. Check it often
to prevent overcooking, which will not only make it rubbery, it will render
it tasteless. A good way to check is to check it for opacity. When it has
turned from translucent to white and opaque it's done. It will finish
cooking on its own with residual heat if removed from the heat source.
Fish is a high protein but low-calorie main dish.
By using a light marinade you eliminate rich butter sauces and still
maintain the delicate flavor.
Cut the shark steaks into service-sized pieces.
Place them in a glass dish. Combine the soy sauce, vinegar, lemon
juice, oil parsley, garlick and black pepper. Pour the marinade over the
fish and marinate for half an hour, turning at least once.
Remove the fish (reserving the marinade) and broil 4 to 5 inches from the
heat - about four minutes a side.
Brush with the marinade before turning.
Serve with minced green onions and parsley. Accompaniments: Rice and
vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and
French or Italian sourdough bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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