SHARK RECIPES

[divemaster]

With all the shark tournaments going on now what are some of your favorite recipes for cooking them I have only had it once and it was a long time ago and prepared by a friends wife I did enjoy it it was a Mako steak my friends and I have only caught blue sharks so we never keep them.

[Green Machine]

It's hard to mess up a Mako steak on the grill -- I cook them many different ways. One of the things I like to do with mako, though, is make what I call "Blackened Mako Bites" as an appetizer.

This might be pretty obvious as far as how to make them but I will write down what I do. This is great especially for the extra pieces of the shark and the small pieces that you don't want to serve as steaks. I love to do serve these Mako Bites as an appetizer, especially when we are having something else for dinner, or serving other fish like tuna.

Getting Started

First, cut your mako into small, thick pieces, about an inch or an inch square. You are trying to make big bite size pieces so they will cook right but can be picked up and eaten easily.

Next, melt about a stick of butter (more or less depending on how much you are making) with about a tablespoon of olive oil in a large bowl - you can do this in the microwave or on the stove and then reserve into a large bowl. Let the melted butter/oil cool but do not let it re-solidify.

Coat the pieces well with kosher salt and ground black pepper. Set aside to allow the bites to come up to room temp if they were in the fridge or on ice.

The Rub

Next, time to make the spice mixture for the bites. You will want to make enough to liberally cover the bites, but not too much that you are wasting all your spices. How much you need depends on how many bites you are making.

In a small bowl, combine roughly equal parts of the following:
Paprika
Chipolte powder
Ground Cumin
Garlic powder
Ground mustard
Ginger powder

Add to this some amount of Chili Powder and Cayenne Pepper. This will add considerable heat, so adjust how much you add to your and your guests tastes. (Note - you could forget all of these spices and just coat with your favorite blackened or cajun seasoning, but it won't taste as good of course ).

Cooking

Once the butter is close to room temp (adding an ice cube will help plus it will further thin the mixture), add the mako pieces to the bowl and toss to coat. When liberally coated, remove the pieces to a large plate or cookie sheet. Coat the bites well with the spice mixture. on all sides. When finished, coat again with some Italian seasoning (fresh herbs not necessary - dried/store bought ok).

To cook the bites, place each on a hot grill and cook for about a minute and a half to two minutes on each side. The bites should not take more then 3-4 minutes too cook, unless you like them really well done. Again this depends somewhat on your grill temp and the size you cut the bites.

When finished remove to a large plate and serve. I like to make a dipping sauce and sometimes serve with toothpicks to make it easier for the ladies to pick them up.

Dipping Sauce

Combine equal parts mayonaise and brown mustard in a small bowl. Use a quality brown mustard - if you don't have any good stuff you can get Boars Head Mustard or Jack Daniels mustard in most grocery stores and they work well. Once the mustard and mayo are combined, add a small amount of pickle juice from any pickle jar and a small amount of lemon juice. Add a small amount of store bought pre-minced garlic as well (optional). I won't write down specific amounts of each ingredient b/c that depends on how much you are making. Combine all of these ingredients thoroughly and season to taste with salt and pepper. Serve this along with the Mako Bites for dipping.

Let me know if anyone does this same thing or if you try this out and like it.

-- John

EDIT: To truly make these "BLackened" bites, I do often cook them in my cast iron skillet instead of on the grill, but they also work well on the grill if you don't have a skillet.

[Deep C]

I'm a fan of mako kabobs... Chunks skewered with pepper and onion flanking each chunk. Grilled til done. Serve on bed of rice with bernaise sauce...

Damn! You didn't know the Deep even knew how to spell "bernaise" did ya!

[WAHOONBOX]

DON'T TALK ABOUT MY BERNICE DEEP!!!......THAT RELATIONSHIP ENDED YEARS AGO!

I STILL DON'T HATE HER TO THIS DAY BUT.......................








OH SHIT.....YOU SAID BERNAISE.



HEY GREEN'.........AWESOME LECTURE HERE!!! 5 STAR

[Proheat]

Good post here!

I can't wait to try the recipe.........now all I have to do is go kill a Mako!

[Chesney Land]

this recipe sounds so good. i will have to try it.

[basshole]

hey green machine, that blackened mako looks great!! im gonna try it after work. ill post on the outcome

[Green Machine]

Awesome - let me know how it turns out!! I just made some more blackened bites Sunday night with the last Mako we caught - outstanding!

[eppefour]

I made these over the weekend at our pig roast. I used a cast iron skillet on the grill after the pig was done. I think as many people ate these as ate the pig. I cooked 3 skillets full of mako and 2 of bluefin tuna. Every body loved them except for a few who couldn't take the heat.

[divemaster]

that recipe by GREEN MACHINE was awesome. I had it today for lunch using the thresher shark my friends and I caught on saturday. I wanted to than him for posting it for us all.