36 shar recipes

Seared Cervena Venison with Asian Pan Juice recipe

Garlicky Pan Seared Veal Chop with Rosemary recipe

Smoky charred tomatoes meet tender poached chicken and crisp broccoli in a bright lemon dressing with a kick of chili, creating a protein-packed salad that's light yet satisfying.

Seared tuna on leaf lettuce: quickly seared tuna over dressed greens with a warm pineapple-ginger-jalapeño salsa, finished with sizzled scallions in smoking olive oil. A restaurant-caliber composed salad for summer entertaining.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Pan-seared salmon simmered in fresh grapefruit, carrot juice, orange-ginger mustard, and a splash of sesame oil, finished with toasted slivered almonds and cilantro. Bright, citrusy, and low-fat.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.

Seared sea scallops on garlicky sautéed spinach with a hoisin-butter pan sauce. A 25-minute Asian-inspired date-night dinner with restaurant-quality caramelized scallops.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Grilled shark steak basted with a quick teriyaki-style sauce of honey, lemon juice, garlic, and sesame seeds. Firm, meaty fish that holds up beautifully on the grill.

Grilled shark kebabs marinated in rice wine, dry sherry, soy sauce, ginger, and garlic. Firm, meaty fish that holds its shape on the skewer and picks up smoky char from the coals.