Here’s a quick and simple recipe that I threw together for dinner tonight. It turned out really well. My measurements are approximate, because I don’t measure. Also, I made extra for leftovers…
This recipe started because my son wanted to try the shark steaks that Publix sells sometimes. This weekend we finally got them, and I figured out how to cook them. Tonight, I altered that and made tacos.
1 shark steak (1/2 lb) (I don’t know what kind… mako?)
1 to 2 tbsp unsalted butter
4 corn tortillas
1 1/2 cups broccoli slaw
Juice of 1 lemon
Juice of 1 lime
Mrs. Dash Fiesta Lime seasoning to taste
Salt, to taste
Heat a skillet on medium heat. Add 1 tbsp of butter until melted and hot. Place shark steak in butter. It should sizzle a bit, but I think you’re basically poaching the shark in butter. Cook for a few minutes on each side – when the first side is done, it should release easily from the pan. If you’re unsure if it’s done, go ahead and cut it in the center to check doneness. We’re making tacos – it doesn’t have to look pretty.
While it’s cooking, prep your slaw. I used this Eat Smart stuff from Publix. I put a handful (1 1/2 cup maybe) in a cereal bowl, and then squeezed the juice of one lemon and one lime over it, and sprinkled some of the Mrs. Dash Fiesta Lime seasoning. You could figure out your own seasoning with some chili powder and whatever, though. I just had this stuff on hand because I try to stay low sodium. I don’t think I could call this low sodium though, because this dish needs salt. Set this aside while you finish your fish.
Here’s that Mrs. Dash Fiesta Lime stuff so you know what bottle to look for:
If your shark isn’t done cooking yet, start prepping some margaritas.
You could also separately prep your taco shells, but here’s how I did it. When the shark was done, I set it aside, and then using the same butter that I cooked the shark in, I fried the tortilla shells… they weren’t perfect taco shells, but they were delicious. A few minutes on each side, then fold them over onto a paper towel so they drain…
I sprinkled the shark with just a bit of the Mrs. Dash, and then I took the bowl of my slaw mixture, and poured the leftover lemon/lime juice at the bottom onto it. Just enough to flavor, and to get the liquid out of the bowl… Too much liquid will make your tacos soggy.
I sliced the shark on an angle to the grain (there’s probably a chef-y word for that). In the shells, I put a bit of the broccoli slaw in each, then a few slices of fish. 1/2 pound of shark was plenty for four small corn tortilla tacos. Once assembled, I added some coarse salt from a salt grinder, because it really needed it, making what was a low sodium dish into something that still might be low sodium, depending on how you measure. Or, leave the salt out. Or save it for the rim of your margarita.