Sides for the Shark Steak

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half (it's a
large sucker, almost a pound and about an inch thick). Skinless, appears
cartilage free as well. Anyway, no extra strong ingredients, just
marinating this half with oil and vinegar salad dressing. This half will
either be pan-fried in cast iron or I'll try it on my over-the-burner

stove

Quoted message said:

top "grill".

What do I serve with it? I have (on hand) new potatoes so I was thinking
perhaps boiled, buttered and dilled (rather than parsleyed). I also have
jasmine rice; I have brown rice (already cooked; I froze the leftovers).

I

Quoted message said:

have a bag of brown lentils.

For veggies I have (from frozen) broccoli florets; leaf spinach; brussels
sprouts; Fordhook limas. I have some canned kidney beans and great

northern

Quoted message said:

beans (which don't seem to fit with the shark); golden hominy which sounds
like a definite NO with shark.

I'd like to keep it simple. What would you serve with it?

I would make a salsa with celery, red onion, avocado, green pepper, tomatoe
and mushrooms. Marinate in dressing of garlic, lemon,oil, s&p.
E.

In article <[email hidden]>,

jmcquown said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half (it's a
large sucker, almost a pound and about an inch thick). Skinless, appears
cartilage free as well. Anyway, no extra strong ingredients, just
marinating this half with oil and vinegar salad dressing. This half will
either be pan-fried in cast iron or I'll try it on my over-the-burner stove
top "grill".

What do I serve with it? I have (on hand) new potatoes so I was thinking
perhaps boiled, buttered and dilled (rather than parsleyed). I also have
jasmine rice; I have brown rice (already cooked; I froze the leftovers). I
have a bag of brown lentils.

For veggies I have (from frozen) broccoli florets; leaf spinach; brussels
sprouts; Fordhook limas. I have some canned kidney beans and great northern
beans (which don't seem to fit with the shark); golden hominy which sounds
like a definite NO with shark.

I'd like to keep it simple. What would you serve with it?

Jill

Rice pilaf and a some steamed fresh veggies (like maybe brocolli and
cauliflower mixed) with butter and parsley.

Don't want to overwhelm the entree'. :-)

I love shark steak!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

elaine said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half
(it's a large sucker, almost a pound and about an inch thick).
Skinless, appears cartilage free as well. Anyway, no extra strong
ingredients, just marinating this half with oil and vinegar salad
dressing. This half will either be pan-fried in cast iron or I'll
try it on my over-the-burner stove top "grill".

What do I serve with it? I have (on hand)

(snipped self)

Quoted message said:

Quoted message said:

I'd like to keep it simple. What would you serve with it?

I would make a salsa with celery, red onion, avocado, green pepper,
tomatoe and mushrooms. Marinate in dressing of garlic, lemon,oil,
s&p.
E.

Thanks, Elaine. However, I don't have celery, red onion, avocado, green
pepper, tomatoes (except for a can of stewed tomatoes) or mushrooms 🙂

Jill

Katra said:

In article <[email hidden]>,

jmcquown said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half
(it's a large sucker, almost a pound and about an inch thick).
Skinless, appears cartilage free as well. Anyway, no extra strong
ingredients, just marinating this half with oil and vinegar salad
dressing. This half will either be pan-fried in cast iron or I'll
try it on my over-the-burner stove top "grill".

What do I serve with it? I have (on hand) new potatoes so I was
thinking perhaps boiled, buttered and dilled (rather than
parsleyed). I also have jasmine rice; I have brown rice (already
cooked; I froze the leftovers). I have a bag of brown lentils.

For veggies I have (from frozen) broccoli florets; leaf spinach;
brussels sprouts; Fordhook limas.
I'd like to keep it simple. What would you serve with it?

Jill

Rice pilaf and a some steamed fresh veggies (like maybe brocolli and
cauliflower mixed) with butter and parsley.

I can make a pilaf with some of the leftover brown rice. No cauliflower
here but the broccoli and/or brussels sprouts are seriously on my mind.

Quoted message said:

I love shark steak!

First time I've ever tried preparing it but something tells me I'll like it.
(I had a to-die-for grilled swordfish steak years ago at a restaurant.) If
I had some wood coal I'd fire up the Weber and grill the shark and probably
the veggies, too. Okay, the veggies wouldn't be "grilled" since I'd have to
do florets and/or sprouts in foil to keep them from falling through the
grate 🙂 I'd butter them and let them steam in the foil, possibly with
minced garlic and a splash of white wine. Hmmm, might have to get some
charcoal.

Jill

jmcquown said:

Katra said:

Rice pilaf and a some steamed fresh veggies (like maybe
brocolli and cauliflower mixed) with butter and parsley.

I can make a pilaf with some of the leftover brown rice.
No cauliflower here but the broccoli and/or brussels
sprouts are seriously on my mind.

Quoted message said:

I love shark steak!

Quoted message said:

Okay, the veggies
wouldn't be "grilled" since I'd have to do florets and/or
sprouts in foil to keep them from falling through the
grate 🙂 I'd butter them and let them steam in the foil,
possibly with minced garlic and a splash of white wine.
Hmmm, might have to get some charcoal.

Jill

Grilled veggies are great. You might consider one of these:
http://www.amazon.com/exec/obidos/tg/detail/-/B00008DHPE/qid=1106850415/sr=52-2/ref=sr_52_2_etk-kitchen/102-5423351-0378553?v=glance&s=garden&n=284507
They come in round or square and you can usually find them anywhere that
sells grills and/or grilling supplies, even Home Despot, Blowes, Wally
World, or the place with the red dot.

BOB

BOB said:

jmcquown said:

Katra said:

Rice pilaf and a some steamed fresh veggies (like maybe
brocolli and cauliflower mixed) with butter and parsley.

I can make a pilaf with some of the leftover brown rice.
No cauliflower here but the broccoli and/or brussels
sprouts are seriously on my mind.

Quoted message said:

I love shark steak!

Quoted message said:

Okay, the veggies
wouldn't be "grilled" since I'd have to do florets and/or
sprouts in foil to keep them from falling through the
grate 🙂 I'd butter them and let them steam in the foil,
possibly with minced garlic and a splash of white wine.
Hmmm, might have to get some charcoal.

Jill

Grilled veggies are great. You might consider one of these:

http://www.amazon.com/exec/obidos/tg/detail/-/B00008DHPE/qid=1106850415/sr=52-2/ref=sr_52_2_etk-kitchen/102-5423351-0378553?v=glance&s=garden&n=284507

Quoted message said:

They come in round or square and you can usually find them anywhere
that
sells grills and/or grilling supplies, even Home Despot, Blowes, Wally
World, or the place with the red dot.

BOB

Looks like a nice gadget. Thanks for posting this.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half (it's a
large sucker, almost a pound and about an inch thick). Skinless, appears
cartilage free as well. Anyway, no extra strong ingredients, just
marinating this half with oil and vinegar salad dressing. This half will
either be pan-fried in cast iron or I'll try it on my over-the-burner

stove

Quoted message said:

top "grill".

What do I serve with it? I have (on hand) new potatoes so I was thinking
perhaps boiled, buttered and dilled (rather than parsleyed). I also have
jasmine rice; I have brown rice (already cooked; I froze the leftovers).

I

Quoted message said:

have a bag of brown lentils.

For veggies I have (from frozen) broccoli florets; leaf spinach; brussels
sprouts; Fordhook limas. I have some canned kidney beans and great

northern

Quoted message said:

beans (which don't seem to fit with the shark); golden hominy which sounds
like a definite NO with shark.

I'd like to keep it simple. What would you serve with it?

Jill

Jill,

I love shark. Very substantial for a fish. For me personally, I don't eat
alot of potatoes these days, but the brown rice would make a great pilaf. A
lightly sautéed veggie (I'd choose the broccoli, but that's because I don't
care for much of the others LOL) to go along side. If you have any citrus
like lemons or blood oranges, spritz it over both the fish and the broccoli.
Yummy. ;-)

kimberly

jmcquown said:

elaine said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half
(it's a large sucker, almost a pound and about an inch thick).
Skinless, appears cartilage free as well. Anyway, no extra strong
ingredients, just marinating this half with oil and vinegar salad
dressing. This half will either be pan-fried in cast iron or I'll
try it on my over-the-burner stove top "grill".

What do I serve with it? I have (on hand)

(snipped self)

Quoted message said:

Quoted message said:

I'd like to keep it simple. What would you serve with it?

I would make a salsa with celery, red onion, avocado, green pepper,
tomatoe and mushrooms. Marinate in dressing of garlic, lemon,oil,
s&p.
E.

Thanks, Elaine. However, I don't have celery, red onion, avocado,
green pepper, tomatoes (except for a can of stewed tomatoes) or
mushrooms 🙂

Jill

I don't think you'd have mushrooms anyway, Jill. :~)

kili

jmcquown said:

BOB said:

Grilled veggies are great. You might consider one of
these:

http://www.amazon.com/exec/obidos/tg/detail/-/B00008DHPE/qid=1106850415/sr=52-2/ref=sr_52_2_etk-kitchen/102-5423351-0378553?v=glance&s=garden&n=284507

Quoted message said:

They come in round or square and you can usually find
them anywhere that
sells grills and/or grilling supplies, even Home Despot,
Blowes, Wally World, or the place with the red dot.

BOB

Looks like a nice gadget. Thanks for posting this.

Jill

Welcome! Just another thought or two...the round doesn't have the corners
for "stuff" to hide in at cleaning time. Some of the cheaper ones have
enamel that chips off, the non-stick ones are, well, non-stick treated.
In my experience, it chips off, and some of them don't do very well with
the fire below. After spending waaaaaaaay too much money on the cheaper
ones, I finally bought a nice, thick stainless steel model and it has
outlasted all of the others put together.

BOB

In article <[email hidden]>,

jmcquown said:

Katra said:

In article <[email hidden]>,

jmcquown said:

I didn't get around to preparing the shark steak last night but will
definitely do so tonight. Thanks to Sheldon I've split it in half
(it's a large sucker, almost a pound and about an inch thick).
Skinless, appears cartilage free as well. Anyway, no extra strong
ingredients, just marinating this half with oil and vinegar salad
dressing. This half will either be pan-fried in cast iron or I'll
try it on my over-the-burner stove top "grill".

What do I serve with it? I have (on hand) new potatoes so I was
thinking perhaps boiled, buttered and dilled (rather than
parsleyed). I also have jasmine rice; I have brown rice (already
cooked; I froze the leftovers). I have a bag of brown lentils.

For veggies I have (from frozen) broccoli florets; leaf spinach;
brussels sprouts; Fordhook limas.
I'd like to keep it simple. What would you serve with it?

Jill

Rice pilaf and a some steamed fresh veggies (like maybe brocolli and
cauliflower mixed) with butter and parsley.

I can make a pilaf with some of the leftover brown rice. No cauliflower
here but the broccoli and/or brussels sprouts are seriously on my mind.

Quoted message said:

I love shark steak!

First time I've ever tried preparing it but something tells me I'll like it.
(I had a to-die-for grilled swordfish steak years ago at a restaurant.) If
I had some wood coal I'd fire up the Weber and grill the shark and probably
the veggies, too. Okay, the veggies wouldn't be "grilled" since I'd have to
do florets and/or sprouts in foil to keep them from falling through the
grate 🙂 I'd butter them and let them steam in the foil, possibly with
minced garlic and a splash of white wine. Hmmm, might have to get some
charcoal.

Jill

I often "kebab" veggies that I want to grill. :-)
That's worked better for me flovor-wise than making foil boats.

Same goes for grilling medium shrimp and mushrooms!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

BOB said:

jmcquown said:

Katra said:

Rice pilaf and a some steamed fresh veggies (like maybe
brocolli and cauliflower mixed) with butter and parsley.

I can make a pilaf with some of the leftover brown rice.
No cauliflower here but the broccoli and/or brussels
sprouts are seriously on my mind.

Quoted message said:

I love shark steak!

Quoted message said:

Okay, the veggies
wouldn't be "grilled" since I'd have to do florets and/or
sprouts in foil to keep them from falling through the
grate 🙂 I'd butter them and let them steam in the foil,
possibly with minced garlic and a splash of white wine.
Hmmm, might have to get some charcoal.

Jill

Grilled veggies are great. You might consider one of these:
http://www.amazon.com/exec/obidos/tg/detail/-/B00008DHPE/qid=1106850415/sr=52-
2/ref=sr_52_2_etk-kitchen/102-5423351-0378553?v=glance&s=garden&n=284507
They come in round or square and you can usually find them anywhere that
sells grills and/or grilling supplies, even Home Despot, Blowes, Wally
World, or the place with the red dot.

BOB

Oh Groovie! :-d
I'd forgotten about those.
Lowe's had some last fall, but I was in a hurry so did not get one!

Much to my regret now......
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

Quoted message said:

I often "kebab" veggies that I want to grill. :-)
That's worked better for me flovor-wise than making foil
boats.

Same goes for grilling medium shrimp and mushrooms!

Ha! I'd forgotten about "kebab" or skewers except for asparagus. Then I
use 2 skewers and sort of make a small "raft".

BOB

In article <[email hidden]>,

BOB said:

Katra said:

Quoted message said:

I often "kebab" veggies that I want to grill. :-)
That's worked better for me flovor-wise than making foil
boats.

Same goes for grilling medium shrimp and mushrooms!

Ha! I'd forgotten about "kebab" or skewers except for asparagus. Then I
use 2 skewers and sort of make a small "raft".

BOB

Hey that's a good idea! :-)
Thanks!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

Quoted message said:

Ha! I'd forgotten about "kebab" or skewers except for
asparagus. Then I use 2 skewers and sort of make a
small "raft".

Quoted message said:

Hey that's a good idea! :-)
Thanks!

You're welcome.
It also works for anything that spins on 1 skewer...shrimp comes to mind.

BOB

In article <[email hidden]>,

BOB said:

Katra said:

Quoted message said:

Ha! I'd forgotten about "kebab" or skewers except for
asparagus. Then I use 2 skewers and sort of make a
small "raft".

Quoted message said:

Hey that's a good idea! :-)
Thanks!

You're welcome.
It also works for anything that spins on 1 skewer...shrimp comes to mind.

BOB

<grins> True, but what I've done with shrimp on one skewer is to curl
the shrimp over so each one gets stabbed twice thru. That helps to keep
them flat and in place. Hope I described that right?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain