Toronean Shark/fish Steaks
Source of Recipe
The chef at wwrecipes - Entrees - Toronean Shark Steaks - March 14, 2002 , theme - The Cooking of Ancient Greece
Recipe Introduction
In Torone you must buy belly steaks of the porbeagle shark.
Sprinkling them with cumin and a little salt you will add nothing
else, my friend, unless maybe green olive oil; when they are done you
will be serving chopped salad for dressing, and the steaks with it.
As you cook all these steaks, a 'crew' for your cooking pot, don't mix
in a splash of water with them, or wine vinegar, but just pour on oil
by itself and dry cumin and aromatic herbs. Cook over embers, not a
fierce fire, and stir frequently to take care that they do not burn.
- Archestratus
List of Ingredients
4 - 6 shark, tuna, or halibut steaks
4 Tbs (60 ml) olive oil
1 Tbs (15 ml) ground cumin
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh cilantro (coriander)
1 tsp (5 ml) chopped fresh mint
Salt and freshly ground pepper to taste Recipe
Brush the steaks with olive oil. Combine the remaining ingredients in
a small bowl and rub into both sides of the steaks. Grill over hot
coals or under the broiler until firm and cooked through. Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes
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