Mako Smothered With Onions
Mako Steaks With Mussels And Clams
Mako Shark Steaks In Herb Butter
Lemon-Garlic Broiled Mako Shark Steaks
Mako Smothered With Onions
Cooking Time: 30 Minutes
1 1/2 lbs. Mako shark steaks, rinsed in cold water and patted dry
2 cups onions, sliced
1/2 cup all-purpose flour, for dredging
1/2 cup dry white wine
1/4 cup dried seasoned breadcrumbs
3 Tbsp. fresh parsley, finely chopped
2 Tbsp. butter or margarine
1 Tbsp. olive oil
1/2 Tbsp. fresh oregano, finely chopped
salt and black pepper - to taste
Mix together breadcrumbs and parsley and set aside. Saute onions in a
blend
of butter (or margarine) and oil - until tender and translucent, mix in
fresh oregano and stir well; rub seasoned butter all over Mako Steaks,
dredge with flour and brown both sides in a saucepan. Place fish in a
glass
baking dish and smother with the sauteed onions and top with
breadcrumb/parsley mix; pour wine all around fish and bake (25-30 minutes)
at 350 F. Baste Steaks occasionally with juices from the baking dish, and
cook until the breadcrumbs turn a nice, golden brown.
Servings per recipe: 4
Mako Steaks With Mussels And Clams
Cooking Time: 25 Minutes
4 Mako Shark Steaks, about 1" thick, rinsed in cold water
12 small Clams, scrubbed well in cold water
12 small Mussels, de-bearded and scrubbed well in cold water
4 Cloves Garlic, minced
1 Hard Boiled egg, finely chopped
3/4 cup Peas, fresh or frozen
3/4 cup White Wine
3/4 cup Fish Stock
5 Tbsp. Flour
4 Tbsp. Olive Oil
3 Tbsp. Onion, finely chopped
2 Tbsp. Lemon Juice, freshly squeezed
Fresh Parsley, chopped
Salt - to taste
Black Pepper - freshly ground
Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and
fry Mako Steaks briefly (about 1 minute, each side); place Steaks in 4
individual baking dishes, then sprinkle liberally with lemon juice. Wipe
skillet and heat remaining oil to hot; saute garlic and onion until onion
has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and
stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and
pepper
and mix together well; pour sauce over the fish Steaks. Divide Clams and
Mussels into 4 servings and place around each individual serving of Mako
Shark; bake (at 400 F (about 20 minutes, or until fish is cooked and
shellfish have opened). Sprinkle with remaining parsley and the hard
boiled
egg. Serve hot with a green salad.
Mako Shark Steaks In Herb Butter
Cooking Time: 25 Minutes
2 lbs. Mako Shark Steaks, rinsed in cold water and
patted dry
4 Cloves Garlic
1 medium Onion, chopped
1 Lemon, cut into wedges
1 cup Butter
1/4 tsp. Marjoram
1/4 tsp. Seafood Seasonings
1/8 tsp. Thyme
Salt - to taste
Freshly-ground Black Pepper - to taste
Fresh Parsley, chopped
Pinch Ground Oregano
Melt butter in saucepan over low heat and add whole garlic, onions,
seasonings and herbs. Remove from heat and allow to steep (one hour).
Place
Mako Steaks in a baking dish and pour herb butter over fish. Cook at 350 F
(15 minutes) and serve garnished with parsley and with lemon wedges to the
side.
Servings Per Recipe: 5-6
Lemon-Garlic Broiled Mako Shark Steaks
Cooking Time: 10-12 Minutes
2 lbs. Mako Shark Steaks
Lemon Juice, fresh squeezed
2 tsp. Fresh Parsley, minced
1/8 tsp. Garlic Salt
Melted Butter or Margarine
Salt and Black Pepper - to taste
While broiler is pre-heating, combine 1/4 cup melted butter or margarine
with
2 Tbsp. lemon juice, garlic salt, and minced fresh parsley into a basting
sauce. Place Shark Steaks on an oiled broiler pan and brush with melted
butter or margarine; baste Steaks and sprinkle with salt and pepper to
taste. Place pan 3-4" under broiler, and broil (5-6 minutes), or until
lightly browned. Turn and baste other side, and broil (5-6 additional
minutes), or until fish flakes easily with a fork.
Servings per recipe: 4-6
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