Shark Week Recipes-7 Most Delicious

I am not one to be an adventurous eater, but these don't seem too bad.  They are seasoned well look absolutely delicious!  To see the other 6 shark recipes go here.
Shark Kebabs with Orange-Avocado Salsa Made Famous By:  Matthew Mitchell from Epicurious


1/4 cup orange juice

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 1/2 tablespoons chili powder

1/4 teaspoon cayenne pepper

1 1/2 pounds 1-inch-thick shark fillets, cut into 1-inch cubes

1 large orange, peel and pith cut away, cubed

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon chopped garlic

1 large serrano or jalapeño chili, minced

1 large avocado, peeled, pitted, cubed


1. Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl.

2. Add shark; toss to coat.

3. Let stand at room temperature 30 minutes.

4. Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl.

5. Season to taste with salt and pepper.

6. Gently mix in avocado.

7. Let salsa stand up to 1 hour.

8. Preheat broiler.

9. Thread shark on 4 skewers, dividing equally.

10. Broil until just opaque in center, turning occasionally, about 8 minutes.

11. Serve kebabs with salsa and accompany with wild or Spanish rice.

Shark Kabobs over Spiced Cashew Rice from Food & Wine magazine


1 1/2 cups basmati or other long-grain rice

2 1/4 cups water

2 cinnamon sticks

10 cloves

3 bay leaves

1/8 teaspoon turmeric

1 1/2 teaspoons salt

1 tablespoon butter

4 tablespoons cooking oil

2 teaspoons black or yellow mustard seeds

1/4 cup chopped, roasted, unsalted cashews

1 1/2 pounds shark steak, about 1 inch thick, cut into 1-inch cubes

1 tablespoon lemon juice

3 cloves garlic, minced

1/4 teaspoon fresh-ground black pepper

1/3 cup chopped cilantro or parsley

4 lemon wedges, for serving


1. Rinse the rice until the water runs clear.

2. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt.

3. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.

4. Remove from the heat and let sit, without removing the lid, for 10 minutes.

5. In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat.

6. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.

7. Add the cashews; cook, stirring, for 30 seconds longer.

8. Gently stir the cashew mixture into the rice with a fork.

9. Heat a grill pan or large heavy frying pan over moderately high heat.

10. Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic.

11. Sprinkle with the remaining 1/2 teaspoon salt and the pepper.

12. Cook the kabobs, turning, until just done, about 8 minutes.

13. Add the cilantro to the rice and mound on plates.

14. Top with the shark kabobs and serve with the lemon wedges.


  1. call me a weirdo but i love sharks! i love watching shark week so i can not bring myself to eat a shark. I am anti-finning where sharks are caught, fins sliced off and then dumped back into the ocean to die a slow, painful death since they can't swin with their fins gone. but i think the food looks great and a fun. i think maybe i would change it to something like salmon or tuna and we, the family, can be the sharks eating the fish. hahahaha! now at this point sing jaws music as the food comes closer to your mouth! ps i won't eat king crab either.

  2. Is shark good? Can't say I've tried it...



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