Mako Recipe

[Reveille75]

I've got a little mako that I would like to prepare for my wife and I. Has anybody got a very simple recipe that can be made in small amounts for this fish? I'll give you a full report on how it turns out.
Julian Childs

[getreel]

Season steaks with a little sea salt and black pepper and marinade for a couple hours in Italian sald dressing. Throw it on a hot grill and cook it like you would a swordfish steak. Doesn't get any easier than that and it is so good. I'm going to have to take some steaks out of the freezer now that you got me thinking about it.

[On The Edge]

Get Reel that a nice easy one and good in the belly..
Now If you feel adventurous try a Mako Parm. Prepare exactly like chicken parm just replace the chicken with a 1" thick mako steak.. And dont skimp on the Mozzarella cheese

Funny this came up i am doing a mako parm this weekend..

[sportfishingusa]

i would mix some soy sauce, honey, wasabi, and some salt, pepper, and a little bit of ginger.. can all be dry excep for the soy and the honey of course.

make a nice glaze and lay the fish in a pan and cover with some of the sauce.. let it sit in the fridge for a few or dont it doesnt matter.

i like to use a fork and poke a bunch of holes in the steak to let the flavors get inside... if you have an injector i am a big fan of injecting everything i eat.

save half of the sauce for reserve.. when you put the fish on the grill make sure you spray some pam on the sumbitch or else you get sticky fish!! lol

grill it for about 4 minutes on the one side and glaze the top side.. then flip.. 4 minutes or until you think it is done and glaze the new top side..

flip it over and let the glaze actually glaze for about 30 seconds and pull off..

make sure the glaze it hot.. you can use the microwave for this.. and you can spread it on top or add it to the side for dipping sauce!!

you will be freaking amazed!!

[Reveille75]

Sportfish, I tried your recipe tonight and my wife approves. I sliced the filets too thin to inject (I'll remember that the next time I have one on the table) so I did the hole poking routine. The wasabi/ginger is something I will be experimenting with the next hundred times I prepare this dish. The glaze was easier than I thought and was tasty. I got some buckwheat honey for my birthday and it imparted a great flavor to the mix.
Getreel, I am going to use your formula on some wahoo I've got thawing. I'll give you a report when digestion is complete.
Thanks to all.
David

[Deep C]

I've got a little mako that I would like to prepare for my wife and I. Has anybody got a very simple recipe that can be made in small amounts for this fish? I'll give you a full report on how it turns out.
Julian Childs

If you want to deal with the complex flesh of isurus oxyrinchius then I suggest simple is better... For me few things tickle my pickle more than mako kabobs served on a bed of rice smthered with bernaise sauce...
Simple chunks on a skewer flanked by onion on one side green pepper on the other. You can accent with cherry tomatoes or mushrooms to add some color... Basic is best with the beast...

[Fish Biz]

Reveille, dust your fish with some citrus grill, or the rub of your choice, rub a small amount of olive oil on fish no oil in pan get a cast iron pan or your grill smokin hot sear on both sides till just under med, I use this recipe with a variety of toppers. diced shallots, touch of fresh garlic 1/2 a lemon a handle full of pink or white domestic shrimp finish with some whole butter just untill the butter is just melted and take off the stove pour some of the mixture over each fish. I'm also a huge fan of fresh salsas, Pineapple(fersh) red onion, bell pepper(red) cilantro, pinch of serrano chili, splash of rice wine vinegar, s+p, splash of olive oil and lemon juice. If to tart add some sugar. Make this up ahead of time actually its better over night. it will last in the fridge for a few days. Just topper your steaks right off the grill. I'll post more later I gotta run Enjoy. Tim

[sportfishingusa]

Sportfish, I tried your recipe tonight and my wife approves. I sliced the filets too thin to inject (I'll remember that the next time I have one on the table) so I did the hole poking routine. The wasabi/ginger is something I will be experimenting with the next hundred times I prepare this dish. The glaze was easier than I thought and was tasty. I got some buckwheat honey for my birthday and it imparted a great flavor to the mix.
Getreel, I am going to use your formula on some wahoo I've got thawing. I'll give you a report when digestion is complete.
Thanks to all.
David

glad you enjoyed it!! and that works for just about anything!! it is a great balance of flavors!!