2 lb Shark steaks -or other firm-fleshed fish 2 tb Butter 1/3 c Chopped onion 1 Clove garlic; minced 1/2 c Water 1/4 c Vinegar 2 tb Brown sugar 1 ts Worcestershire sauce 1/2 c Catsup Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; saute until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Makes 6 servings. NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.
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In the Kitchen: Shark Skewers with Yakiniku Barbeque Sauce
Christina Baxter, General Manager of the Elizabeth Arden Red Door Spa, along with Executive Chef Paul Krawic of Octagon Steakhouse, both located at the Mystic Marriott, were in the kitchen to talk about their participation in this weekend's Taste of Mystic event.
2 Tbsp of Vegetable Oil ¼ Cup Minced Onions 2 Cloves of Garlic (minced) 4 oz Angostura 1919 Dark Rum 8 oz Guava Jam 16 oz Smoky BBQ Sauce 1 Tsp Cumin Powder 1 Tsp Paprika Powder 1 Tsp Chili Powder 8 Dashes of ANGOSTURA® orange bitters 4 Dashes of ANGOSTURA® aromatic bitters 1 ¼ Tsp Salt ¾ Tsp Black Pepper
METHOD
1. Place a medium sauce pan over high heat and add the vegetable oil. 2. When heated, add the onion and garlic and sauté for 3 minutes. 3. Carefully add the dark rum to flambé, tilting the pot away from your face to prevent burns. 4. When flame dies down, stir gently and immediately add the guava jam. 5. Reduce heat to medium and cook until the jam has melted down in consistency. 6. Add the bbq sauce, cumin, paprika and chili powders. Stir to combine and let simmer for 8 to 10 minutes stirring occasionally to prevent aggressive bubbles from breaking the surface. 7. Add the bitters and stir. Taste and season with salt and black pepper to your desire. 8. Remove from stove and use this sauce as your basting bbq sauce for grilling meats, also to baste pork, chicken, beef and seafood when baking in the oven or even when using a charcoal pit.
This recipe was created by Chef Jason Peru, check out his website here -
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The Sharks Have An EXPLOSIVE Fight About Lulu Bang BBQ | Shark Tank US | Shark Tank Global
Sisters, Jorrae and Kelly Beard are seeking $150,000 for 10% of their BBQ and marinade sauces, LuLu Bang.
From Season 8 Episode 6
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The Sharks Have An EXPLOSIVE Fight About Lulu Bang BBQ | Shark Tank US | Shark Tank Global
Grilled Fish with Lemon Butter Sauce | Pan Fry Fish | Easy Cooking | Healthy Cooking | Chef Ashok
Grilled Fish with Lemon Butter Sauce | Fish Fry | Healthy Dinner Recipe | Weightloss Recipe | Chef Ashok
ingredients:- 400 gm boneless fish 2 tbsp lemon juice .50 gm butter salt to taste 1/2 tsp black pepper crush 1 tsp all purpose flour 1/2 egg 2 tbsp olive oil red yellow capsicum steam brocolli parsley