Shark Roast
Shark Roast
Cooked On A Charcoal Grill
Recently we went to a Shark roast - cooked on a charcoal grill - hosted by
CJ's on the Bay
restaurant in Marco Island, FL. We had never had shark before let alone cooked on a charcoal grill. I guess we were not the only ones intrigued by the shark roast as over 100 people attended. It was a great event and the shark was superb. Everyone loved it and there was none left over.
I spoke with CJ's Executive Chef Laura Owen, who is pictured here next to her charcoal grill with her Shark Hat. She was kind enough to provide me with her recipe that she used so I could publish it. Laura only used what is referred to as the loin portion of the shark. You end up with a 2 - 3 foot long 4 inch square piece of shark meat. The shark was about 6 feet long originally before being skinned and cleaned. Here is the recipe Ingredients:
* Banana Leaves to Roll and cover the shark loin
* Oranges
* Lemons
* Limes Make la layer of banana leaves longer than the piece of shark loin. Slice the oranges, limes and lemons thinly and lay the pieces interchanged on the banana leaves. Cover the slices with another layer of banana leaves. Lay the shark loin on top of the second layer of banana leaves and roll the banana leaves to cover the shark loin. Use the rotisserie to hold the shark loin. Cook for about 3 1/2 hours at medium heat. Ummmmmm good. Where can you buy shark? I don't know if I have ever seen shark for sale in a fish market. Obviously it is available commercially. Maybe you have to go out and catch your own.
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