Friday, October 19, 2018
Heavenly food that excites the tastebuds .

Shark With Tropical Salsa

Serves 4
Shark With Tropical Salsa
  • 4 6-oz (175-g) shark steaks
MARINADE
  • 1/2 cup (125 ml) olive oil
  • juice of 1/2 lemon
  • 3 garlic cloves, crushed
  • 1 tbsp shredded fresh cilantro
  • 1 tsp ground cumin
  • pinch of cayenne pepper
  • salt and black pepper
TROPICAL SALSA
  • 90z (275 g) canned pineapple pieces in natural juices, drained
  • 1 small ripe papaya, seeled, seeded, and diced
  • 1 small red pepper, cored, seeded, and diced
  • 1 mild fresh red or green chili, cored, seeded, and diced
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp white vinegar
  • sugar (optional)

STEPS :

  1. Make the marinade: in a shallow nonmetallic dish, combine the oil, lemon juice, garlic, cilantro, cumin, cayenne pepper, and salt and black pepper to taste.
  2. Turn the shark steaks in the marinade, cover, and marinate in the refrigerator for at least 1 hour.
  3. Make the tropical salsa: in a large bowl, combine the pineapple, papaya, red pepper, chili, cilantro, vinegar, and salt and pepper to tas te. If th e frui t is tart, add a little sugar.
  4. Remove the steaks from the marinade, reserving the marinade. Place the steaks under the broiler, 3 in (7 cm) from the heat, basting once or twice with the marinade, for 3-4 minutes on each side until the fish is opaque and the flesh flakes easily. Serve with the salsa.

SHARK WITH FRUITY SALSA

Shark With Tropical Salsa

Peel, section, and finely chop 1 O1'ange. Mix with 2 cups (250 g) chopped cranberries and 1/2 cup (125 g) sugar. Chill for a few hours. Cook the shark as directed above and serve with the fruity salsa.

 
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NEW KITCHEN - Bridgeport
Chinese cuisine
(203) 333-2714
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