When’s The Last Time You Ate Shark?

I feel I need to write to give a break to my wife, Kathleen, and write something I know. This will be a different style of writing, but as long as you get the message, it’s what counts. 😉

We try to buy fresh seafood, because I like it fresh, and to buy grass-fed beef when we can find it. But we’ve found the grass-fed beef to be tougher than the grain fed. And you have to buy top-sirloin or New York strip to have a tenderer piece of meat. But the flavor is good and much leaner, no fat.

So for example, we were in Publix market in Savannah next to Tybee Island, and I went to the seafood display case and I saw that most of the items were not previously frozen and the look of the whole display was bright and obviously fresh.

What attract my eyes was the shark fillet at $7 a pound. There were some fresh large shrimp as well, not frozen, for sale at $11 a pound, which is an amazing price. So I bought one pound of the shark, which was plenty for the two of us. Grabbed some lemons and other groceries and went back to the RV for some cooking.

First, and this is important if you’re going to cook, a glass of wine. Then pull out all the ingredients to cook with.  I pulled out some mushrooms, one zucchini, some tomatoes and half a red onion.

Another “zip” of wine… Now I start to dice a bunch of garlic, about 4 cloves, keeping them larger ‘chunks’ after dicing and put them in a pan with olive oil; add the mushrooms and sliced red onion when the oil and garlic smell good; cook the mushrooms and onions until they are soft, a few minutes; then add the sliced zucchini and the four tomatoes, diced not too big.

I wish I had some green olives to add to the dish; it would have been a great combination. But I didn’t….

Let the combination stew for 5 minutes, turn off the heat, cover and let it set. All that dicing and cooking should take less than 15 minutes.

Now the shark…

In a sauté pan, add olive oil; when the oil smells good, add diced garlic. Put the fillet of shark in the oil and garlic and cook at high temperature very quickly. Add salt and pepper; sear the shark for 5 minutes each side; Most important with shark, you need to test it with your finger. It has to have a soft texture and not hard, otherwise it can overcook very quickly, so you have to pay attention and not leave the pan.

So now, add juice of two lemons, a bunch of capers (approximately two soup spoons) and chopped parsley, fresh if you have it.

Cook that mixture for 2-3 minutes, and you are ready to serve.

In a large plate with a lip, put your vegetables on the bottom. Put the fillet of shark on the top. And put the sauce mixture on top of the shark.

The combination of all these flavors is excellent. Now you can have another glass of wine, either white or red, depending on your mood.

You can use this method of cooking for probably most fish. It’s very fast and delicious. Questions? Feel free to leave us a comment.

Bon appetit! Eric

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