Grilled Shark Steaks
|Shark steaks||24 Ounce (4 In Number, Each About 6 Ounce Or 175 Grams In Weight)|
|For the marinade|
|White wine||6 Tablespoon|
|Olive oil||2 Tablespoon|
|Chopped onion/Spring onion||4 Tablespoon|
|Light soy sauce||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Oil||1 Tablespoon (To Cook The Fish:)|
|Lemon wedges||4 (For Garnish)|
Although not obtainable in all shops, shark has become a much more readily available fish.
It has a firm texture, is very satisfying and has a good flavour.
Marinating is not essential, but it adds more taste to the fish and gives a moister texture, for shark is inclined to be dry if not kept well basted during cooking or marinated in a mixture containing enough oil.
It is an excellent choice of fish to cook over a barbecue fire.
Place the fish in a dish, add the marinade ingredients, turn the fish around so it absorbs the mixture and leave for at least 30 minutes, preferably longer.
Lift the steaks from the marinade, drain and brush with a little oil.
Keep the marinade.
Place on foil under a preheated grill and cook for 5 to 6 minutes.
Turn over, brush again with oil and continue cooking for the same time on the second side, or until quite tender.
Garnish with the lemon.
Any marinade left could be heated and spooned over the fish just before serving.