Amazing Grilled Fish Steaks
Categories
The meat of the mako shark looks very much like veal, with the same pale but decided rose pink color. Swordfish meat is a lighter coral pink with a slight tint of yellow to it. The shark meat will be puffier, softer and grainier, while the swordfish is flat, compact and very firm, more like chicken or canned tuna fish.
Once broiled (or grilled), the skins of both fish blacken so no color difference exists. In addition. the meat of the mako shark pales considerably when it is cooked and it becomes lighter and whiter than the swordfish which remains closer to its original warm, buff color tone. The mako meat becomes fluffier, moister and crumbly to the point of being mash-able. The swordfish meat remains firm and can be torn off in vertical sections in much the same way as canned tuna fish, and it is very difficult to mash. The flavor of the cooked shark is bland while the swordfish retains its fishy edge.
Ingredients
- 1/2 c Soy sauce
- 1/2 cup Orange juice
- 1/4 cup Catsup
- 1/4 cup Chopped fresh parsley or chives for garnish
- 2 tbs Lemon juice
- 1/3 tbs Ground pepper
- 2 Cloves garlic, minced
- 6 Each Shark, swordfish or tuna steaks (about 3 Lbs)
Directions
Marinade
- Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic.
- Add fish; cover and marinate in refrigerator for 2 hours.
Grill
- Remove fish from marinade, reserving the marinade.
- Grill the fish over a open high heat for 4-6 minutes on each side or until fish flakes easily when tested with a fork.
- Basting frequently with marinade.
Serve straight from the grill. A nice, wild rice with Asparagus and Hollondaise goes well here.
