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Entree
Cedar Plank-Grilled Shark Loin
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Favorite of 0 member(s) | Recommended 0 time(s) | Viewed 1646 time(s)
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Recipe Type: Entree
Cuisine Origin: Unspecified
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| INGREDIENTS |
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| 1 | Teaspoon | Worcestershire Sauce | | ¼ | Cup | Brown Sugar | | ½ | Cup | Ketchup | | 1½ | Pound | Shark Loin | | 1 | Lemon (marinade and garnish) | | 2 | (cloves) Garlic | | pinch | Salt and Pepper | | handfull | Parsley (fresh) | | ¼ | Honey | | ½ | Onion | | pinch | Red Pepper Flakes | | 2 | Cedar Planks |
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| SUMMARY |
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I got these cedar grilling planks at a yard sale, 4 for a quarter. I'm not real big into BBQ but I've been trying to expand my horizons. I must admit that fish is my meat of choice when it comes to grilling.
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| PREPERATION |
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Mince garlic and parsley. Finely dice onion. If necessary, trim fish into smaller pieces. Marinate fish for a short time in 1/2 of garlic, salt & pepper, parsley and lemon juice (just a couple squeezes) Soak cedar planks in water. You may use any BBQ sauce but I always prefer to make my own. Sweat onion and remaining garlic. Add ketchup, honey,brown sugar, Worcestershire and pepper flakes. Cook lightly until desired consistancy is reached. Remove from heat. Fire-up the grill!
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| DIRECTIONS |
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Place cedar planks directly onto hot grill. Heat slightly and turn over. Place fish on planks and close lid. It takes a while for the fish to get going with such indirect heat. When fish starts turning opaque, turn over and glaze with sauce, cover. Keep a spray bottle of water on hand to combat flare-ups and provide some moisture. Continue turning and glazing when necessary . Cook fish to desired doneness.
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| PRESENTATION |
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I blanched-off some asparagus before hand, seasoned it with butter, garlic, salt and pepper and let it sit on the top shelf of the que while the fish cooked. I also had some white rice in the fridge too. Reheat the rice, top it with a hunk of fish, lay some asparagus over that and garnish with a lemon wedge. There you have it.
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