Conference turris::cooks

    I had the most delicious Mako Shark last weekend at Beverly's in
    Townsend.  It was cooked in a soy and ginger suace.  Unfortuneately,
    I do not have a recipe.  I was going to try to "wing it" this weekend
    by just sauteeing the steak in a marinade made of the soy, ginger,
    olive oil, lime juice, etc. . .
    
    If I get up enough nerve, I will give Beverly herself a call and
    ask her for the recipe.
    
    	-Nancy

    Gill's Grill (Westboro, MA) also offers a very good, and interesting,
    Mako Shark dish, made with <something?> and bananas.  Unfortunately I
    don't have the recipe, but I would gladly accompany anyone who might
    want to check it out for themselves.  ;-) 

    sorry to continue the recipe-less replies,

    \steve 
    
    

    I have had good results by preparing it like swordfish steaks on
    the grill.
    Mix together some lemon juice, melted butter, minced garlic.  Brush
    this on while cooking over medium heat on a gas grill or in the
    broiler of your stove.  Not very fancy but tastes good.  
    

I either broil it or cook it on the grill.  While cooking, brush on a 
little lemon juice to retain the moisture.

Serve it with a dill (fresh) and sour cream sauce.  Just warm sour cream in
a sauce pan with a little lemon juice and pepper.  Take it off the heat and
stir in the fresh dill.  Pour this around the base of the fish on a
decorative plate.  It is very simple and looks fancy. 

You can substitute yogurt for sour cream to give the sauce a little extra 
zest.

    Thanks for all the interesting replies, they're making my mouth water!   
    
    I have to tell you... I did buy some Mako and cook it like a few
    of swordfish recipes I saw with mayonnaise brushed on either side,
    but it turned out lousy... no, beyond lousy, the worst thing I've
    ever tasted... it was almost funny.  I was glad I wasn't cooking for
    anyone else that night, they would've thought I was an abomination
    as a cook.  
    
    I know I did something wrong... I wasn't sure how long to cook it
    for, how much mayo to put on, etc.  I was basically clueless.
    (I ended up throwing it away....boooo.....)                      
    
    I stopped at the supermarket the night I put this note in and cooked
    it then, so I hadn't waited for these replies... believe me, I wish
    I had!!!
    
    So, Thanks again, and keep 'em coming.  I'm sure I'll try and try
    again!   
                        
    Debbie

    
    
     Rep. 5 
    
     I suggest you forget the mayo and try the honey mustard sauce 
     <in an earlier note in this conference> the next time you try
     Mako. I never liked the mayo treatment on any fish!!!!
    
      -mike
    
    

    I think I've written this in an earlier note, but here goes again:
    
    I fix Mako shark with coating of 50 percent mayo and 50 percent
    dijon mustard, then grill it.  It tastes great!  You can also use
    the diet salad dressing instead of mayo to save fat & calories, 
    because it's hard to tell the difference in this recipe.

    
    	Where do you buy the fish?
    There is no recipe in the world to make a non-fresh fish tasty.
    Notice I said non-fresh not stale. If it is stale, and a lot
    supermarket bought fish *are* stale, there is no recipe in the 
    world which will be make it tasty.
    	All fish, but more than it mako, spoil very fast. That is 
    why I suggest not to buy fish from the supermarket but only from
    a fish market place. Better than this, get to know the salesman,
    and be free to asked about the freshness of the fish you buy.
    	A fresh fish does not smell fishy. Its flesh should be live,
    (if you push it it should spring right back). If you try to smell
    it, it should have a pleasant odor.
     	Most home cooked fish do not work well because of this problem.
    Interesting enough, there is very few times when you start with
    fresh fish to end up with bad results (except of overcooking I can
    not think of any other way of butchering a fresh fish).
    	The experts tell you never to buy fillet of fish because its
    the head of the fish which will tell you about its freshness. But
    how you buy mako with the head on? This is why I am suggesting to
    buy it from a fish market. Remember red is NOT fresh!!.
    So long with fresh fish. As you may well know the subject has no
    end. 
    dem 

    If the shark meat has been frozen, don't buy it.  The result is
    that is as tough as shoe leather.
    Also try not to over cook it as the result is the same.
    
    I usually cook mine with a little butter, lemon juice and pepper
    and sometimes a little garlic under the broiler or on the grill.
    This works for all fish.
    
    
    Jackie