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Mako Shark
Citrus Grilled Baja Shark | Grilled Mako | Prize Catch
Mako
Yucatan
Mako
MAKO SHARK (Isurus
oxyrinchus)
OTHER NAMES: Bonito Shark, Blue
Pointer
RANGE: All Florida coasts; most often seen in
Southeast Florida, the Bahamas and the
Caribbean.
HABITAT: The open sea. Shortfin Makos
frequently cruise, and strike at, the surface, whereas the Longfin is almost
entirely a deep dweller.
DESCRIPTION: The Shortfin Mako,
shown here, is known to offshore anglers as, simply, "Mako." The Longfin Mako,
Isurus paucus, is less often caught. Both have a huge mouthful of bulging teeth
that are long and pointed. The Makos are blue above and white
below.
SIZE: Range is 200-600 pounds, but both species can
weigh more than 1,000 pounds. World record 1,115 pounds;
FOOD
VALUE: Excellent; comparable to
Swordfish.
Availability: This is available in most
markets.
Citrus Grilled Baja Shark
Baja is
known for its plentiful supply of fresh fish.
1 pound mako shark, cut in 2 1-inch steaks
1 cup Lawry's
Citrus Marinade with Orange Juice
1/4 cup chopped onion
1 tablespoon olive
oil
1 1/2 cups diced tomatoes
1 teaspoon dried basil, finely
crushed
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned
Pepper
1/4 teaspoon Lawry's Garlic Powder with Parsley
Fresh lemon
(optional)
Fresh cilantro (garnish)
In re-sealable plastic bag, combine fish and Citrus Marinade with
Orange Juice; seal bag. Marinate 1 hour in refrigerator. In large skillet, heat
oil over medium-high heat until hot. Add onion; sauté 3 minutes. Add remaining
ingredients except lemon. Bring to a boil; reduce heat, cover and simmer 15
minutes, stirring occasionally. Uncover and continue simmering 10 minutes.
Remove fish from marinade. Grill fish over medium-high heat 5 minutes each side
or until fish just begins to flake. Squeeze fresh lemon juice over fish while
grilling, if desired. Serve sauce over fish. Garnish with cilantro.
Makes
2 servings
Prep time: 15 minutes Marinate time: 1 hour
Cook
time: 30 minutes
Grilled Mako Shark with Garlic-Basil
Butter
The freshness of basil and garlic butter brings incredible
flavor to grilled fish.
1/2 cup soft butter
1/4 cup chopped fresh
basil
1 teaspoon Lawry's Garlic Powder with Parsley
3/4
teaspoon Lawry's Seasoned Pepper
2 pounds mako shark, cut in 6 1-inch
steaks
Lemon juice
Lawry's Seasoned Salt, to taste
In medium bowl, combine butter, basil, Garlic Powder with Parsley
and Seasoned Pepper. Beat until smooth with electric mixer or by hand. Form
butter mixture into special butter molds, or spread 1/2-inch thick on a
waxed-paper-lined baking tray; refrigerate until firm. Once firm, remove butter
from molds or cut butter sheet into 1-inch square pads. Re frig er ate until
needed. Brush fish steaks with lemon juice and sprinkle with Sea soned Salt.
Grill 5 minutes on each side over medium-high heat or until fish just begins to
flake. Top fish with flavored butter. Serve immediately.
Makes 6
servings
Prep time: 10 minutes
Chill Time: 1 hour
Cook
time: 10 minutes
Prize Catch Mako Shark
Traditional
Mediterranean flavors combine to deliver on taste.
1 tomato, chopped
1 cup sliced fresh mushrooms
1 small red
onion, diced
1 green bell pepper, diced
1 1/2 pounds mako shark, cut in 4
1-inch steaks
Olive oil
Lawry's Garlic Salt, to taste
Lawry's
Seasoned Pepper, to taste
4 pieces of 12x8-inch parchment paper or foil
4
ounces feta cheese, crumbled (garnish)
In medium bowl, combine tomato, mushrooms, onion and bell pepper.
Brush both sides of fish with olive oil, and season with Garlic Salt and
Seasoned Pepper. Fold each piece of paper lengthwise in half. Place fish on one
side of fold for each piece of paper. Spoon vegetables evenly over fish. Fold
other side of each paper over fish; crimp edges together to seal securely. Place
on cookie sheet. Bake in 350ˇF oven for 13 to 20 minutes depending on fish
thickness. Transfer packets to individual serving plates and open right before
eating. Sprinkle with feta cheese.
Makes 4 servings
HINT: Each packet (using parchment paper) may be
microwaved on HIGH 6 to 8 minutes, rotating half a turn each 2
minutes.
Prep time: 20 minutes
Cook time: 20 minutes
Yucatan Mako Shark
A mixture of
sweet fruits and citrus gives this dish an exciting flavor.
1/2 cup orange juice
1/4 cup lime juice
1/4 cup soy
sauce
1/2 teaspoon Lawry's Garlic Powder with Parsley
1 to 1 1/2 pounds
mako shark, cut in 4 1-inch steaks
1/2 cup chopped onion
1/2 cup
diced red bell pepper
1 tablespoon vegetable oil
1 cup diced fresh papaya
OR mango
2/3 cup diced orange segments
2 teaspoons finely diced jalapeno
chili, seeded and chopped
1 tablespoon lime juice
1 teaspoon finely
chopped cilantro
Orange slices (garnish)
Fresh cilantro (garnish)
In small bowl, combine first four ingredients. In re-sealable
plastic bag, combine 1/2 cup orange juice mixture and fish; seal bag.
Refrigerate 1 to 6 hours. In large skillet, heat oil over medium-high heat until
hot. Add onion and bell pepper; sauté 3 minutes. Add remaining orange juice
mixture, papaya, oranges, jalapeno, lime juice and cilantro; simmer 5 to 7
minutes. Remove fish from orange mixture. Grill over medium- high heat 5 minutes
each side or until fish just begins to flake. To serve, arrange fish fillets on
plate. Top with papaya citrus salsa. Garnish with orange slices and
cilantro.
Makes 4 servings
Prep time: 25 minutes
Marinate
time: 1 hour
Cook time: 20 minutes
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