From luckytrim@comcast.net Mon Feb 28 15:19:55 2005 Date: Sun, 27 Feb 2005 04:40:46 +0000 (UTC) From: Lucky Newsgroups: rec.food.recipes Subject: Mako (4) Collection Followup-To: rec.food.cooking, rec.food.recipes Mako Smothered With Onions Mako Steaks With Mussels And Clams Mako Shark Steaks In Herb Butter Lemon-Garlic Broiled Mako Shark Steaks Mako Smothered With Onions Cooking Time: 30 Minutes 1 1/2 lbs. Mako shark steaks, rinsed in cold water and patted dry 2 cups onions, sliced 1/2 cup all-purpose flour, for dredging 1/2 cup dry white wine 1/4 cup dried seasoned breadcrumbs 3 Tbsp. fresh parsley, finely chopped 2 Tbsp. butter or margarine 1 Tbsp. olive oil 1/2 Tbsp. fresh oregano, finely chopped salt and black pepper - to taste Mix together breadcrumbs and parsley and set aside. Saute onions in a blend of butter (or margarine) and oil - until tender and translucent, mix in fresh oregano and stir well; rub seasoned butter all over Mako Steaks, dredge with flour and brown both sides in a saucepan. Place fish in a glass baking dish and smother with the sauteed onions and top with breadcrumb/parsley mix; pour wine all around fish and bake (25-30 minutes) at 350 F. Baste Steaks occasionally with juices from the baking dish, and cook until the breadcrumbs turn a nice, golden brown. Servings per recipe: 4 Mako Steaks With Mussels And Clams Cooking Time: 25 Minutes 4 Mako Shark Steaks, about 1" thick, rinsed in cold water 12 small Clams, scrubbed well in cold water 12 small Mussels, de-bearded and scrubbed well in cold water 4 Cloves Garlic, minced 1 Hard Boiled egg, finely chopped 3/4 cup Peas, fresh or frozen 3/4 cup White Wine 3/4 cup Fish Stock 5 Tbsp. Flour 4 Tbsp. Olive Oil 3 Tbsp. Onion, finely chopped 2 Tbsp. Lemon Juice, freshly squeezed Fresh Parsley, chopped Salt - to taste Black Pepper - freshly ground Season fish, then dust with flour; heat 2 Tbsp. oil in a large skillet and fry Mako Steaks briefly (about 1 minute, each side); place Steaks in 4 individual baking dishes, then sprinkle liberally with lemon juice. Wipe skillet and heat remaining oil to hot; saute garlic and onion until onion has wilted. Stir in 2 Tbsp. flour, then gradually add wine and stock and stir until thickened and smooth; add 6 Tbsp. parsley, peas, salt and pepper and mix together well; pour sauce over the fish Steaks. Divide Clams and Mussels into 4 servings and place around each individual serving of Mako Shark; bake (at 400 F (about 20 minutes, or until fish is cooked and shellfish have opened). Sprinkle with remaining parsley and the hard boiled egg. Serve hot with a green salad. Mako Shark Steaks In Herb Butter Cooking Time: 25 Minutes 2 lbs. Mako Shark Steaks, rinsed in cold water and patted dry 4 Cloves Garlic 1 medium Onion, chopped 1 Lemon, cut into wedges 1 cup Butter 1/4 tsp. Marjoram 1/4 tsp. Seafood Seasonings 1/8 tsp. Thyme Salt - to taste Freshly-ground Black Pepper - to taste Fresh Parsley, chopped Pinch Ground Oregano Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour). Place Mako Steaks in a baking dish and pour herb butter over fish. Cook at 350 F (15 minutes) and serve garnished with parsley and with lemon wedges to the side. Servings Per Recipe: 5-6 Lemon-Garlic Broiled Mako Shark Steaks Cooking Time: 10-12 Minutes 2 lbs. Mako Shark Steaks Lemon Juice, fresh squeezed 2 tsp. Fresh Parsley, minced 1/8 tsp. Garlic Salt Melted Butter or Margarine Salt and Black Pepper - to taste While broiler is pre-heating, combine 1/4 cup melted butter or margarine with 2 Tbsp. lemon juice, garlic salt, and minced fresh parsley into a basting sauce. Place Shark Steaks on an oiled broiler pan and brush with melted butter or margarine; baste Steaks and sprinkle with salt and pepper to taste. Place pan 3-4" under broiler, and broil (5-6 minutes), or until lightly browned. Turn and baste other side, and broil (5-6 additional minutes), or until fish flakes easily with a fork. Servings per recipe: 4-6 -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/