Daily Special:Pan Fried Black Tip Shark Tacos

Pan Fried Black Tip Shark Tacos topped with a raspberry beet aioli and served with an avocado pasta salad

Recipe:

I. Shark Marinade and Egg Wash

1 egg

2 cups milk

1 tbl chili powder

1 tbl minced garlic

¼ cup chopped scallions

¼ cup parsley/basil mix

1 lemon squeezed

In a mixing bowl scramble the egg first then add the rest of the ingredients. Mix all ingredients together then set aside.

II. Shark

1# Black Tip shark loin (skinless)

Cut shark into 2-3oz strips, approx 4”x1” strips

Place shark strips into marinade.

III. Dredge

3 cups seafood breader

¼ cup Old Bay

¼ cup Lemon Pepper

1 tbl salt

¼ cup parsley, chopped

In a mixing bowl combine all ingredients and mix thoroughly. Transfer to a flat square container.

Ex: 9”x9” lexan baking pan.

IV. Cooking

Using a larger frying pan on medium high heat, add ½ cup vegetable oil. Once oil is hot begin cooking. Take marinated strips of shark and coat with dredge and place in pan. Cook 3 ½ minutes and flip. Continue cooking on the other side for 3 ½ minutes. Remove fish from oil and let rest on paper towels.

V. Raspberry Beet Aioli

2 tbl roasted garlic (soft)

2 tbl veggie puree (minced garlic, onions, celery, carrots, and peppers)

1 lemon squeezed

1 oz olive oil

3 oz fresh raspberries

8 oz steamed ready to eat beets, quartered

2 cups mayo

In a blender combine first 5 ingredients and blend until pureed. Add beets and continue blending until beets are pureed into the mix. In a small mixing bowl add mayo to blender ingredients. Fold together with spatula and store in the refrigerator until ready to use.

VI. Avocado Pasta Salad

¼ cup mayo

¼ cup avocado (crushed)

1tbl garlic, minced

1 tsp salt/pepper/garlic powder mix

½ cup tomato salsa, fresh

¼ cup cilantro, chopped

4 cups tri colored Rotini pasta, cooked

1 pinch Romano cheese

In a medium mixing bowl, combine first 6 ingredients and mix thoroughly with a rubber spatula. Add pasta and continue mixing.

Note: Approximately 1 cup of dressing for 4 cups of pasta.

Serve and garnish with Romano cheese.

VII. Taco Set-Up

1 serving

2, 6” flour tortillas, heated

1 oz avocado, crushed

1 oz diced tomatoes

1 oz shredded cheese (cheddar/Monterey Jack)

2 oz Arugula

Build Tacos

Add all ingredients inside tortillas. Place 1 strip of shark into each tacos. Top with dollop of aioli. Serve tacos with avocado pasta. Enjoy.

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