The picture really doesn’t have anything to do with the main dish, except that we found yellow eggplants and tomatoes at the Farmers’ Market. I wanted to do up a dish with nothing but yellow ingredients, but we couldn’t find yellow zucchini to complete the ratatouille. Maybe another day…. I did grill slices of the eggplant and served it with the Shark Steak.
We made a wonderful dish with shark steaks. Shark is usually too tough to eat, but we marinated it in a Jamaican Jerk marinade overnight, grilled it on the grill and it came out soo tender!! Here’s the recipe (which can also be used for chicken pieces or boneless breasts).
Jamaican Jerk Shark Steak
INGREDIENTS:
• About 1 lb shark steak (about 1 ½ inches thick)
• 1 habanero (or scotch bonnet) pepper (or see hints below)
• 1 inch, thumb size, piece fresh ginger, peeled
• 1 large clove garlic, peeled
• 3-4 Tbs fresh thyme leaves (or 1-2 tsp dried)
• 1/2 cup diced onion
• 2 Tbs ground allspice
• 1/4 cup soy sauce
• 1/4 cup white vinegar
PROCEDURE:
1. Deseed the habanero pepper and add it to a food processor (and wash your hands afterwards) with a 1-inch long, thumb size piece of peeled fresh ginger, 1 large clove garlic, add 3-4 Tbs fresh thyme leaves, 1/2 small chopped onion, add 2 Tbs ground allspice, 1/4 cup soy sauce and 1/4 cup white vinegar and puree until smooth.
2. Pour the marinade into a large Ziploc bag or into a large baking dish and marinate the shark for 6-8 hours or overnight, covered, in the fridge.
3. You'll get the most flavor cooking the shark over a hardwood or charcoal fire but a gas grill is fine or even cook it inside in the oven in a pinch.
4. Cook the shark slowly until it is are cooked through and done, but not dried out, about 10-15 minutes.
HINTS: If you can't find a habanero (or Scotch bonnet) pepper, substitute 2 large jalapeno peppers instead. Substitute chicken parts or chicken legs or substitute pork.
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