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Catch ‘em & Cook ‘em: Shark Steaks

May 31, 2017
By Capt. Dick May , Pine Island Eagle


Cajun style seasoning

Soy sauce

Worcestershire sauce

Lime juice

Salt and pepper

Thick sliced raw bacon

Small 2 to 3-foot black tip shark

Olive oil

How to:

1. Clean and skin the shark

2. Cut into 1 1/2-inch thick steaks

3. Sprinkle Cajun seasoning on the steaks and place in plastic zip bag

4. Sprinkle steaks generously with soy sauce, Worcestershire sauce, lime juice and salt and pepper.

5. Marinate for 2 hours in the refrigerator.

6. Remove from marinade and wrap each steak with a slice of bacon and fasten with a toothpick as you would a filet mignon steak.

7. Brush each steak with olive oil and place on char grill and cook on medium heat until fish is cooked all the way through.

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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