Cooking Today: Grilled Mako Shark with Salsa Fresca

Cooking Today: Grilled Mako Shark with Salsa Fresca

Take a bite out of your Memorial Day grilling and try this Mako Shark recipe from Chef Brooks!<br mce_bogus="1">
Grilled Mako Shark with Salsa Fresca

-2 -7 ounce portions Mako Shark
-salt and pepper to taste

[Salsa Fresca]
-1 tomato, seeded and diced
-10 cilantro leaves, chopped
-1 teaspoon garlic, chopped
-1 tablespoon yellow onion, chopped
-1 jalapeno, seeded and diced
-pinch All Spice
-pinch of cumin
-1/2 of lime juice
-1 tablespoon olive oil
-salt and pepper to taste

1.    Combine all salsa fresca ingredients: 1 diced and seeded tomato, 10 chopped cilantro leaves, 1 teaspoon chopped garlic, 1 tablespoon chopped yellow onion, 1 seeded and diced jalapeno, a pinch of All Spice, a pinch of cumin, 1/2 of the juice of a lime, 1 tablespoon olive oil, and salt and pepper to taste. Mix well.
2.    Salt and pepper Mako Shark to taste and grill until marked on each side, or about 2 minutes per side, flipping twice (8 total minutes).
3.    Plate Mako Shark and add salsa fresca on top. Serve.

Serves about 2-4.
*You can get Mako Shark locally at Maudie's Seafood in Fayetteville.

Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.

Shot in the home of Bill & Avis Bailey in Springdale.

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