Inebriated and Baked Shark
Everybody will ask you for this recipe after one taste! The fish may also be grilled or broiled. However, baste the shark in the marinade to prevent it from drying out when cooking.
At a glance
4 (8 oz.) shark fillets, rinsed and patted dry
1 yellow onion, medium, chopped
1-2 garlic clove, peeled and chopped
1 bay leaf, broken in half
1/2 tsp. salt
1/8 tsp. white pepper
1/4 cup lemon juice, freshly squeezed
1 oz. bourbon or whiskey
1/2 tsp. parsley, dried & rubbed
In a shallow glass-baking dish, place the fish; in a medium mixing bowl, combine herbs and spices, bourbon whiskey, water and stir. Add vegetables. Pour over fish and refrigerate 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 degrees for 10 minutes per inch of the steaks thickness, measuring at the thickest point of each fillet.
Ready in 30 min
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