Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cajun Shark
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- #69534
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 pound shark, cut into bite sized pieces
2 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons soy sauce
1 tablespoon lemon juice
1/8 teaspoon crushed red hot pepper
directions
Saute garlic in olive oil until golden; discard garlic.
Pat shark dry on paper towels. Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes. Remove to a warm plate.
Add soy sauce and lemon juice to pan, let cook for 1 minute, stirring occasionally. Add shark to pan, sprinkle with the crushed red pepper. Heat stirring for 1 minute.
NOTE: For a spicier flavor, Tabasco sauce, green onions and more red pepper may be added.
added by
lavender_dojay
nutrition data
288 calories, 14 grams fat, 1 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
July 27, 2012
First time making shark and this was awesome! I read on several other recipes that the shark usually came out dry and tough, this tasted juicy and tender, almost like grilled catfish. This didn't taste very cajun though, more like Japanese.