Best Baked Mako Shark With Potatoes Recipes

Baked Mako Shark With Potatoes image

Provided by kymgerberich

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
6 medium potatoes, peeled, sliced thin
6 tablespoons parsley, chopped
3 lbs mako shark steaks
6 medium onions, peeled, sliced thin
1 1/2 teaspoons rosemary, crushed
black pepper
4 tablespoons olive oil
2 lemons, juice of

Steps:

Butter a baking dish large enough to hold the fish in a single layer. Line the bottom of the dish with the potato slices.
Sprinkle with 1/2 of the parsley, put fish on top of potatoes.
Layer onions on top of fish.
Sprinkle with parsley, rosemary and pepper.
Drizzle on oil.
Bake 25 minutes at 350°F Add lemon juice.

Nutrition Facts : Calories 936.5, Fat 35.1, SaturatedFat 8.8, Cholesterol 188.9, Sodium 337.8, Carbohydrate 75, Fiber 9.7, Sugar 10.2, Protein 79.7

The Ultimate Shark and Bake (A Ture Trinidad and Tobago Recipe) image

Provided by CookingPrincess

Categories < 4 Hours

Time 1h30m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 15

4 cups flour
1 1/2 teaspoons salt
4 teaspoons baking powder
2 1/2 cups water (to form a soft dough)
3 cups oil (for frying)
6 medium shark fillets (shark or any mild firm fish)
2 medium lemons
1 1/2 cups breadcrumbs
1 1/2 cups flour
2 tablespoons minced chives or 2 tablespoons thyme
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper sauce
2 medium eggs (beaten)
2 cups vegetable oil (for frying)

Steps:

Fried Bake:.
Sift flour, salt and baking powder.
Add enough water (around 2 1/2 cups) to make a soft dough.
Knead for about 10 minutes.
Leave to rest for 1/2 hour or more.
Divide into 6 portions.
Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
Oil hands to prevent the dough from sticking to your hands.
Fry in hot oil untli brown, turning once.
Drain on kitchen paper.
Fried Fish:.
Combine chive, thyme, garlic, salt and pepper sauce.
Marinate fish in lime and salt for about 15 minutes.
Drain well and rub with seasoning mixture.
Dip fillets in flour.
Dip fillets in egg.
Dip fillets in breadcrumbs.
Fry on both sides until brown.
Drain throughly on kitchen paper.
The author of this recipe suggested coleslaw as a condiment for the sandwiches.
He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

Nutrition Facts : Calories 2161.1, Fat 185.8, SaturatedFat 26.6, Cholesterol 62, Sodium 1455.3, Carbohydrate 111.8, Fiber 6, Sugar 2.1, Protein 17.8

Cajun Shark image

Provided by mandabears

Categories Cajun

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs mako shark, cut into bite sized pieces
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes

Steps:

Saute garlic in olive oil until light golden brown.
Discard garlic.
Pat shark dry with paper towels.
Saute shark in oil over medium heat until it flakes easily when tested with a fork, about 4-5 minutes.
Remove fish to a warm plate.
Add soy sauce and lemon juice to the pan.
Cook for 1 minute, stirring.
Add shark back to pan.
Sprinkle with crushed red pepper.
Cook for 1 minute.