Shark Attack

April13

One weekend while I was out of town, my son called to see if he and his wife could drop in for a Saturday night dinner. My husband was so thrilled that he started recipe searching and shopping right away. He headed to Neptune Seafood on Dufferin in the North End of Winnipeg where he met a Food Musings blog follower who works there. She suggested that he try shark and personally sliced it for him. Macadamia_crusted_Shark

This is the recipe that he decided upon: Macadamia Encrusted Shark

2 cups macadamia nuts, roughly chopped in a food processor

2 pounds shark, cut into 4 (8 ounce) portions

salt and black pepper, to taste

1 pinch cayenne pepper

2 large eggs, whites only

4 tablespoons canola oil

Directions

Lay the 4 pieces of shark on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.

Kath’s quote: “Fish, to taste right, must swim three times – in water, in butter, and in wine.” ~Polish Proverb
JMCAY2CC8HCAIWW9CQCAJG5HRFCAULURCJCA1XL4W9CAEFTT33CAFXYKTICAUIIKIECAQFQR3FCAD7I1Z1CASRTM5UCAF1BAW5CAUQ328ECAQDWQRXCAXOTP9ECA59HZKVCAV2HH7JCA4V0SFSCAECAHWT Post Script: My little Grandma and my sweet Dad were both born in Poland and my heart is grieving with the people of Poland at this time.