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Pan-Seared Blue Shark Steak

Give shark a try! Juicy, aromatic, and full of flavor! A pan-seared blue shark steak makes a great lunch or dinner. Before cooking, soak the shark meat for 8–10 hours (usually overnight)—it takes away the characteristic off smell and slight bitterness.

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Blue shark steak in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 12 g
Fats 37 % 10 g
Carbohydrates 19 % 5 g
157 kcal
GI: 100 / 0 / 0
    1. Put the shark meat in a bowl, cover it with water, and leave it overnight. 2. Boil the green peas in lightly salted water, then drain them in a colander and let the liquid run off. The peas should stay tender and crisp. 3. Peel and grate the carrots, then fry them in a little of the olive oil until golden, pour over the soy sauce, and simmer for about a minute. 4. Separate the shark steaks into fillets and sear them in the remaining olive oil for 2–3 minutes per side. Transfer the fish to a paper towel. 5. Arrange the peas and mint on a serving platter, set the fish on top, and finish by spooning the soy-carrot mixture over it. Add lime wedges if you like. Serve it up—it's delicious with steamed rice. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Lime - 16  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Olive oil - 913  kcal/100g
  • Shark Steak - 137  kcal/100g

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