Mako Shark With Orange And Jalapeno
While shark is a unique fish and not always easily available, this recipe works with just about any hunk of firm or semi-firm fish.
October 14, 2014
Ingredients
- 4 6 8 ounce shark fillets, dark bloodlines removed
- 2 tablespoons olive oil
- Salt and pepper or Hi Mountain Gourmet Fish Seasoning
- 2 tablespoons jalapeno pepper, seeded and minced
- 2 tablespoons pickled ginger, finely chopped (or subsitute 2 teaspoons fresh gingerroot, minced)
- 2 tablespoons orange juice concentrate
- 1/4 cup orange liqueur (triple-sec, Grand Marnier, etc)
- 3 tablespoons fresh basil leaves, chopped
- 3 tablespoons chilled
Directions
- Heat oil in a medium-hot skillet. Season fish with salt and pepper or Hi Mountain Gourmet Fish Seasoning and brown on one side.
- Flip fish over
- Add jalapeno pepper, ginger and orange juice concentrate. Cook for a few minutes more.
- CAREFULLY add orange liqueur making sure that you keep your face away from the pan and the liqueur away from any open flames so that they don't ignite and set you on fire!
- Cook for a few minutes more. Remove pan from heat and whisk in butter and basil until butter is melted. Serve immediately.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef's Better Venison Cookbook!