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| top results >>> Recipe for Tiger Shark Escabeche |
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Recipes
Marinade-Blend all of these together.
3-4 Clove of Garlic (minced)
Several Bay Leaves
1 cup White Wine
1 cup Seasoned Rice Vinegar
1 cup Olive Oil
Now slice up the following items:
Large Onion (thin slices)
Red, Green & Yellow Bell Peppers (for color)
1 cup Kalamata Olives (pits removed)
2 or 3 Hot Peppers (cut in half-seeds removed)
Cut your shark into ¾ inch slices and grill or fry for about 2 to 3 minutes on each side-cool your fish and into a crock or a non reactive pan start to layer your fish and vegetable (fish, pepper, olives, onion, little marinade) continue this and be sure the fish at the top is covered by marinade.
Place in refrigerator for no less than 24 hours-makes a great summer time snack or a luncheon with a tossed salad.
Marinade-Blend all of these together.
3-4 Clove of Garlic (minced)
Several Bay Leaves
1 cup White Wine
1 cup Seasoned Rice Vinegar
1 cup Olive Oil
Now slice up the following items:
Large Onion (thin slices)
Red, Green & Yellow Bell Peppers (for color)
1 cup Kalamata Olives (pits removed)
2 or 3 Hot Peppers (cut in half-seeds removed)
Cut your shark into ¾ inch slices and grill or fry for about 2 to 3 minutes on each side-cool your fish and into a crock or a non reactive pan start to layer your fish and vegetable (fish, pepper, olives, onion, little marinade) continue this and be sure the fish at the top is covered by marinade.
Place in refrigerator for no less than 24 hours-makes a great summer time snack or a luncheon with a tossed salad.
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