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8 ounce (200 gram) shark fillets or chunks or 8 ounce steaks (rinsed and patted dry), 1 medium chopped yellow onion, 1 or 2 cloves of garlic, chopped and peeled), 1 bay leaf (broken in half), 1/2 teaspoon of salt, 1/8 teaspon white pepper, juice of one lemon (1/4 cup), 1 ounce of Jack Daniel's black label Whiskey, 1/2 teaspoon dried and rubbed parsely.
In a shallow glass baking dish, place the fish. In a medium mixing bowl, combine herbs and spices, bourbon whiskey and water. Stir. Add vegetables. Pour over fish and refigerate for 6-8 hours. After refrigerating for 3-4 hours, turn fish over to marinate other side. Remove fish from marinade and bake in a shallow greased dish at 350 F [175 C] for 10 minutes for every inch thick the fish is, measuring at the thickest portion of each fillet. The fish may also be grilled on a bar-be-queue (Oh Robbie! Work to do!) or broiled as well. Use the marinade during bar-be-queue or broiling to keep it from drying out. Serves 2-4 shark eaters...
VR: Dreamy Jim RL: Jim Pierce e-mail: firstname.lastname@example.org