Broiled Spicy Shark
Submitted by ChefLily
Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.
YIELD
4 servingsPREP
8 hrsCOOK
15 minREADY
9 hrsShark is one of the meatiest, most steak-like fish you can put on a plate, and this spicy marinade gives it the bold treatment it deserves.
Thick fillets soak in a zippy blend of lemon juice, fresh parsley, basil, minced garlic, chili sauce, and a splash of soy sauce for anywhere from 1 to 8 hours.
The acid in the lemon firms up the flesh while the chili and soy build a savory, spicy backbone.
After a quick broil with a baste on the flip, the leftover marinade gets boiled down to a concentrated glaze that goes right over the top.
Chef Tips
- Don’t marinate longer than 8 hours. The lemon juice is acidic enough to start “cooking” the fish, turning the texture mushy.
- Boil the leftover marinade until reduced by half before pouring over the fish. This concentrates the flavor and makes it safe to serve since it touched raw fish.
- Shark fillets around ¾-inch thick are ideal. Thinner pieces dry out under the broiler before developing good color.
- If you can’t find shark, swordfish or mahi-mahi are the closest substitutes in texture and meatiness.
Ingredients
Directions
Place fish fillets in plastic bag.
Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce.
Close top of bag and refrigerate for at least one hour, but not longer than 8 hours.
Remove fish from bag and save marinade.
Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3 to 5 minutes.
Turn fillets over, brush top with marinade and broil an additional 5 to 8 minutes until fish flakes or is done to taste.
Boil rest of marinade until it’s reduced by half and pour over fillets when serving.
Comments