BAKED BLACK TIP SHARK STEAKS

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Baked Black Tip Shark Steaks image

My Grandmother went to a seminar this morning and I KNEW she'd be FAMISHED when she returned. I decided to prepare lunch for her, in advance of her return. A little Asian/Ecuadoran #FUSION!!!!!!!!!!!!!! Baked Ecuadoran Black Tip Shark fillets, with potato, stewed tomato, lime, and onion; Edamame bowls. Blackberry/Raspberry/Blueberry compote over vanilla bean Ice Cream to finish.

Provided by Marcinho Savant

Categories     < 4 Hours

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb black tip shark steaks or 1 lb fillets
1 large idaho potato
1 large lime
1 large sweet onion
1 (12 ounce) can stewed tomatoes
weber's roasted garlic and herb seasoning
1/3 cup shiraz wine
6 slices unsalted butter
fresh ground tellicherry peppercorn

Steps:

  • Preheat oven to 375°.
  • In large glass, rectangular, baking dish, place 6 pats of butter in two lines of three pats each, across the pan.
  • Wash, and slice the potato into 1/2 inch slices.
  • Lay the potatoes in a single layer between the butter, or on top.
  • Sprinkle 1/3 of the ground peppercorns.
  • Slice the onion into 1/2 inch rings, and push rings loose and lay on top of potatoes.
  • Season lightly with Weber's seasoning.
  • Place shark steaks in the center of the baking dish, on top of the potatoes and onions.
  • Season lightly with peppercorns, and seasoning mix.
  • Squeeze the juice of 1/2 lime, over everything in the dish.
  • Add Shiraz wine.
  • Place, uncovered, into the preheated oven, and set a timer for 40 minutes.
  • Five to 10 minutes prior to the fish timer ending, steam, or microwave, the Edamame, then sprinkle the pods lightly with sea salt, and keep them warm.
  • Plate and serve immediately.
  • Serve with Shiraz, or Chardonnay and a Baguette and butter.

Nutrition Facts : Calories 525, Fat 10.9, SaturatedFat 2.2, Cholesterol 115.8, Sodium 599.8, Carbohydrate 54.1, Fiber 8.1, Sugar 11.7, Protein 54.1

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