y2k king
04-16-2007, 01:51 PM
with all the shark biz goin on here, i figured i'd share my recipe i've been usin for many years on those man eaters.:coffee:
Grilled shark, tuna or swordfish steaks
Fish steaks, about 2-3 pounds, cut about 1-inch thick Salt and pepper
I use italian salad dressing for a marinade for a couple hours before cooking.
Rinse fish and pat dry. Marinade fish with dressing for about two hours. Season to taste. Lay fish, skin side down, on a double layer of heavy-duty foil. Cut foil to follow outline of fish, leaving a 2 inch border. Crimp edges of foil around fish to make a pan out of foil.
Arrange foil-supported fish on cooking grate. Pour remaining salad dressing on fish. Place lid on grill. I usually use hickory chips to give it a good smoked flavor too.
Cook until fish is opaque but still moist (about 20-30 minutes depending on thickness).
Supporting fish with foil and wide metal spatula, transfer to a platter. Season to taste.
Grilled shark, tuna or swordfish steaks
Fish steaks, about 2-3 pounds, cut about 1-inch thick Salt and pepper
I use italian salad dressing for a marinade for a couple hours before cooking.
Rinse fish and pat dry. Marinade fish with dressing for about two hours. Season to taste. Lay fish, skin side down, on a double layer of heavy-duty foil. Cut foil to follow outline of fish, leaving a 2 inch border. Crimp edges of foil around fish to make a pan out of foil.
Arrange foil-supported fish on cooking grate. Pour remaining salad dressing on fish. Place lid on grill. I usually use hickory chips to give it a good smoked flavor too.
Cook until fish is opaque but still moist (about 20-30 minutes depending on thickness).
Supporting fish with foil and wide metal spatula, transfer to a platter. Season to taste.