Game & Fish Dish
SHARK WITH LIME CORIANDER BUTTER
•
2 lbs. Shark steak, 1 inch thick and cut into 4
2 lbs. Shark steak, 1 inch thick and cut into 4 servings
•¼ cup butter
¼ cup butter•1½ tbs. fresh coriander, finely chopped
1½ tbs. fresh coriander, finely chopped•2 tsp. fresh lime juice
2 tsp. fresh lime juice•zest from 1/2 lime
zest from 1/2 lime•salt and freshly ground white pepper
salt and freshly ground white pepperMash the butter with a fork until softened a bit. Add the coriander, lime juice and zest, salt and pepper. Combine well. Place on a sheet of waxed paper and form into a log about 1¼ inches in diameter. Roll the log tightly in the waxed paper and refrigerate for about twenty minutes. Brush the Shark steaks with a little olive oil and grill on the Broilmaster Grill over hot coals until the interior of the fish is opaque. Unroll the butter and slice into ½ inch disks. Serve on top of each Shark steak. Serves 4.
