Quite naturally I’m FB friends with my local fishmonger. He posts specials, new arrivals and house prepared plates for take away. Yesterday afternoon he informed us that he’d just received some whole blue shark. Jade and I slipped into our sandals, grabbed the camera and fast walked up to the town center. It was hot, so we arrived sweaty, but before closing time. Steve was in his usual playful mood and thought of numerous poses for the shark.
The shark reminded me of a fabulous meal we had in Haiti back in the 70s and I thought, why not, I might as well take some home to see what I could come up with.
I made a quick salsa with avocados and tomatoes and put the shark fillets in a simple marinade for two hours. The grill, gas-less, was out so I just did a quick pan sear. Nice.
Fresh Shark Fillets with Avocado Tomato Salsa
Avocado tomato salsa : http://atomic-temporary-17826715.wpcomstaging.com/2011/06/13/salmon-with-avocado-salsa/
6 shark fillets
Salt and pepper
Juice of 1/2 lime
Juice of 1/2 lemon
2 garlic cloves, chopped
1/2 inch ginger, chopped
2 tbsp olive oil
Make the salsa and refrigerate.
Season the shark with salt and pepper. Mix the lime juice, lemon juice, garlic, ginger and olive oil together, then put into a zip lock with the fish, squish around and allow to marinate for at least 2 hours.
Sear the fillets in a hot skillet for 3-4 minutes per side. Serve with the salsa.
Wine suggestion: Muscadet