SHARK STEAK WITH PINEAPPLE-PERSIMMON SALSA
We were
having a quiet Christmas Eve dinner, with food supplied by our local Lucky
Supermarket (and one of the Lucky execs).
Thresher Shark fillets (although more like a steak in thickness) were on
sale, so Sherry decided to marinate them in an Asian marinade, with roasted
Brussels Sprouts and a Persimmon-Pineapple salsa. We have been eating
persimmons donated by Woody Hunter, who grows the Fuyus on his property. We’ve now gone through about a ½ bushel of
them, and they are amazing fruits for the winter season.
Sherry
made a salsa from canned pineapple, several persimmons, jalapeno pepper, lime
juice, chopped cilantro, and chopped red onion.
It had a superb balance of flavors, just perfect for the fish.
For the Shark,
Sherry marinated the fish steaks in olive oil, Teriyaki sauce, Five Spice
powder and garlic powder. Place in a
Ziploc bag and refrigerate for 24 hours.
I grilled the fish on the grill until almost cooked through, then served
the fish with the salsa and Brussels sprouts.
All in all, an amazing dinners, with thanks to my friends at Lucky!
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