Happy New Year from Ma and Taste Tester Tom🍷🎉
This year we decided to stay home and make our own celebration dinner.
I did almond crusted grilled shark steaks.
To assure a moist fish after grilling, I first soaked them in milk for several hours. I added the steaks to the milk and sealed them in a ziplock bag in the refrigerator.
I used raw whole almond which I chopped to a very fine consistency in an electric chopper.
To prepare the steaks I removed from the milk and patted them dry with paper towel. I put the chopped almond in a pie tin and rolled the steaks in the nuts covering them completely.
To grill the steaks I used a table top grill. Spray the cooking surface with non-stick spray. When heated, place the steaks on the the grill and shut the lid. Grill for 6 minutes, turn steaks over and grill with lid down for an additional 6 minutes.
To grill the steaks I used a table top grill. Spray the cooking surface with non-stick spray. When heated, place the steaks on the the grill and shut the lid. Grill for 6 minutes, turn steaks over and grill with lid down for an additional 6 minutes.
In a medium sauté pan melt 2 tablespoons real butter, stir in 1/2 teaspoon lemon juice and any leftover almonds from fish coating. Simmer while steaks grill.
To serve, remove to dinner plates and drizzle lemon butter over the top of each steak.
I served the fish with steamed green beans with shallots, bacon and potato pieces, and buttered black wild rice on the side.🥂