Shark Bake with Garlic, Ginger and Hot Pepper Oil with traditional Trinidad Rice and Dahl

  • serves 0
Corbin Tomaszeski
Corbin Tomaszeski

 

5 Ratings
Directions for: Shark Bake with Garlic, Ginger and Hot Pepper Oil with traditional Trinidad Rice and Dahl

Ingredients

Shark Bake with Garlic, Ginger

6 oz Shark Fillet- boneless

1 cup vegetable oil

1 whole scotch bonnet pepper

2 Tbsp chopped ginger

4 whole basil leaves

2 whole garlic cloves

Trinidad Rice & Dahl

2 Tbsp butter

1 onion, diced small

1 carrot diced small

1 hot green pepper

1 cup brown rice

2 ½ cup seasoned chicken stock

1 tsp salt

¼ tsp pepper

Dash cinnamon

Green onion, sliced

Directions

Shark Bake with Garlic, Ginger

1. Combine all oil ingredients and gently heat over low heat for 15 minutes. Remove from heat and allow to cool- use the oil to baste the shark fillets when grilling over wood coals.

2. Brush the Shark fillet with the seasoned oil. Grill on a wire rack over hard wood briquettes or BBQ or char broiler on each side for 3 minutes. Remove from heat and serve with fresh herbs.

Trinidad Rice & Dahl

1. Melt butter in a small saucepan. Sauté the onion, carrots and hot pepper in the butter until the onions are soft. Add the washed brown rice, salt, pepper, ground cinnamon and chicken stock. Bring to a boil and reduce heat to low. Cover and continue to cook until the stock is absorbed and the rice is tender. Remove from heat and fluff with a fork. Add sliced green onion for a garnish.

See more: Vegetables, Main, Rice/Grain, Fish, Caribbean, Grill, Bake


http://www.foodnetwork.ca/recipe/shark-bake-with-garlic-ginger-and-hot-pepper-oil-with-traditional-trinidad-rice-and-dahl/9812/

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