I was planning a fish and chips dinner a couple of nights ago. With a holiday hangover still from my Tasmanian holiday, I was craving for something like the fish and chips I had while down there. So, off I went to the fish shop looking for some basa fillets (the recipe I have uses basa). “Sorry but we don’t have them today” was what the shop assistant told me. Then he recommended the black tip shark fillets instead. I have never cooked nor seen them before honestly. Apparently, they are better to use for fish and chips. I took his word for it and bought enough to serve my family of three. When I got home, I got curious and searched for black tip shark recipes. I was thinking there must be other interesting ways I could do with this exotic sounding fish steaks other than fish and chips. Don’t get me wrong. I love fish and chips, which was what I was thinking of cooking for dinner that night in the first place. But looking at those fresh shark steaks, there is no way I will just dredge these babies in flour then deep-fry. I wanted something with a bit more excitement as far as flavours are concerned.
I found this recipe online. Black tip shark marinated overnight with fresh chopped parsley, garlic, olive oil and thyme. Grilled then topped with a special herb and tabasco-flavoured butter. And to serve on the side, a beautiful crunchy fennel and apple salad. I thought that’s far more interesting than fish and chips, don’t you think?
- 3 black tip shark steaks, about 200g each
- 1 tomato
- 1/2 cup unsalted butter, softened
- 2 tablespoons garlic
- Small bunch chopped parsley
- 1 tablespoon diced shallots
- 1 teaspoon dried thyme
- 1 cup olive oil
- Tabasco sauce to taste
- Salt and pepper to taste
4. Mix butter,salt, pepper and Tabasco. Instead of parsley as suggested in the recipe I found, I used the fennel fronds to mix in the butter.
5. Plate shark loins on top of tomato slices and top with butter mixture.
Fennel and Apple Salad
- 2 baby fennel bulbs, trimmed, thinly sliced, fronds reserved
- 2 jazz apples, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp brown sugar
Top tip : If you have a mandolin slicer, use it to shave fennel and apple for really thin slices. Otherwise, use a sharp knife to slice thinly. Personally, I like the slices not too thin for more crunch and texture.Such a beautiful dish, I would absolutely recommend this. The fennel and apple salad was really aromatic with beautiful flavours and texture. Will be definitely making this combination again.
Recipe adapted from All-fish-seafood-recipes.com