Grilled Shark and Bake II

Serves: 4
Total Calories: 60


2 to 3 tablespoons vegetable oil, for brushing
salt and freshly ground black pepper
Garlic Sauce (see recipe under "Sauces")
hot sauce, Matouk's, Bushe Browne's, or other Caribbean, for serving


1. Rinse the shark steaks under cold running water, then drain and blot dry with paper towels. Place in a nonreactive baking dish just large enough to hold them flat in a single layer and set aside while you prepare the marinade.

2. Combine the chives, shallots, garlic, celery, cilantro, parsley, mint, thyme, chile, water, 1/4 cup lime juice, 2 teaspoons salt, and the pepper in a blender or food processor and purée. Taste for seasoning, adding lime juice or salt as necessary the mixture should be highly seasoned. Pour the mixture over the steaks in the baking dish, turning to coat. Cover and let marinate, in the refrigerator, for 2 to 4 hours.

3. At least 2 hours ahead of time, prepare the dough for the bakes. Combine the yeast, sugar, and 1/2 cup of the warm water in a large bowl and stir until the yeast and sugar are dissolved. Let the mixture stand until foamy, 5 to 10 minutes, then stir in the remaining water. Sift in the 2 1/2 cups flour, the baking powder, and salt. Stir the mixture with the wooden spoon to form a stiff but moist dough, adding flour as necessary. The dough will be moister than conventional bread dough, but not so wet that you can’t roll it (see Note). Knead the dough in the bowl until smooth and elastic, 5 minutes.

4. Cover the bowl with plastic wrap, place it in a warm, draft-free spot, and let the dough rise until doubled in bulk, 1 to 2 hours.

5. Preheat the grill to medium-high.

6. Punch the dough down by stirring with the wooden spoon. Divide the dough into 4 equal pieces and roll each piece into a ball. Dust the balls with flour. Working on a liberally floured work surface with an equally liberally floured rolling pin, roll each dough ball out to a circle 6 to 7 inches in diameter and 1/4 inch thick.

7. When ready to grill the bakes, oil the grill grate. Lightly brush the bakes with oil and arrange them on the hot grill grate. Grill them until blistered and lightly browned, 2 to 4 minutes per side, turning them with a long spatula. Keep the breads warm in a bread basket lined with a towel.

8. When ready to cook the steaks, remove from the marinade and blot dry with paper towels. Brush lightly on both sides with oil, sprinkle with salt and pepper, and arrange, facing in the same direction, on the hot grate. Grill until cooked through in the center when pierced with a knife, 3 to 5 minutes per side, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after 2 minutes on each side.

9. Using the spatula, carefully transfer the steaks to serving plates or a platter. To eat, fold a piece of shark in a bake, pouring on garlic and hot sauce to taste.

Serves 4

Note: The dough can also be made in a mixer with a dough hook.

Nutritional Facts:

Serves: 4
Total Calories: 60
Calories from Fat: 60

This Grilled Shark and Bake II recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.