Blue shark steak
Description
The recipe won't take much time. Shark meat is very specific. Moreover, a lot depends on the quality of the steak—whether it's fresh or frozen, and whether you were misled about the shark species. To prepare a blue shark steak, I recommend marinating it beforehand in vinegar and lime juice; this will eliminate any unpleasant odor and bitterness. By the way, you can simply pan-fry the steak until cooked through, or bake it in the oven. Serve hot.
Instructions
- 1
Step 1
Thaw and rinse the steaks. They should be prepared to remove any unpleasant odor and possible bitterness.
- 2
Step 2
Pour cold water over the steaks, add vinegar and lime juice; you can also leave the lime itself with the fish. Place the container with the fish in the refrigerator overnight to marinate.
- 3
Step 3
Then rinse the fish thoroughly under running water and squeeze out the moisture. Shark meat absorbs a lot of water, and if you don't want the cooked fish to turn out watery, like jelly, squeeze it well. Next, prepare the main marinade: mix 3 tablespoons of vegetable oil, honey, soy sauce, and ginger.
- 4
Step 4
Mix until uniform.
- 5
Step 5
Marinate the pressed steaks in this marinade (for an hour).
- 6
Step 6
Then gently press the fish again. Set the multicooker to "Baking" mode for 50 minutes. Prepare the coating for the steaks: mix a little flour with paprika.
- 7
Step 7
Dredge the steaks thoroughly in the flour mixture.
- 8
Step 8
Pour a little vegetable oil into the multicooker bowl. Sear the steaks on both sides for 15 minutes each.
- 9
Step 9
Until golden brown.
- 10
Step 10
Then place a piece of cheese on each steak, sprinkle with finely chopped herbs, and close the multicooker lid. Cook until the program ends.
- 11
Step 11
The cheese has melted, and the fish is fully cooked. Don't be surprised by the sharp smell that may occur during cooking.
- 12
Step 12
You can serve the ready blue shark steak with potatoes and vegetables. Or you can sprinkle it with pomegranate seeds for a very impressive presentation.