Monday, July 16, 2012

Sauteed Thresher Shark

So most of you will probably look at this title and immediately think "Whattt?!" Well, this weekend, on one of our fishing trips, we caught a thresher shark. This was my dad and I's first thresher shark and we knew they were good to eat, so I figured, why not try it out. If you have access to fresh thresher shark at your local fish market, give it a try! It has a delicious flavor and is just as tender, if not more, as a fresh piece of swordfish. I served this shark with the Ginger-Lime Butter I told you about yesterday and the ginger flavor really highlighted the fish's natural flavor.

Recipe yields 6 servings

6 fresh thresher shark steaks
4 tbsp canola oil
Salt and pepper to season

Lay steaks on a flat surface. Lightly season steaks with salt and pepper on both sides.

Heat a skillet to high heat. Once heated, add 2 tbsp canola oil. (If your skillet is large enough to cook all 6 steaks at once, you can add all 4 tbsp of oil.)

Add steaks to the skillet and cook 3 minutes on one side, flip and cook 3 minutes on the other side or until fish is cooked through. (Note: Cooking times may vary depending on the thickness of each steak.)

Remove from heat and serve right away. Top with a compound butter or serve with your choice of sauce. Enjoy!