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Teriyaki Leopard Shark and Oyster Mushrooms
submitted by: Paulette Kenyon

 

Today's recipe was made using some leopard shark that Eric caught last week. This recipe would also be good for some of those nice lingcod that a lot of you caught last month. This recipe is easy and very tasty. I love oyster mushrooms! They just melt in your mouth in this recipe.

I highly recommend the Eden Sesame Shake as an all around good item to have on hand. I use it in so many ways. It's great on green beans or potatoes with butter or with sliced tomatoes with oil and vinegar. You can get it at your health food store or order it from Goldmine Foods at 1-800-475-FOOD (3663). Go for it!

  • 1 lb. Leopard Shark fillets
  • 1/2 C Lawry's Teriyaki sauce
  • (opt.) 1 Tbsp. Szechuan Stir Fry Sauce
  • Eden Sesame Shake or 1 1/2 tsp. sesame seeds
  • 2 Cups thinly sliced oyster mushrooms, stems discarded
  • 2 green onions, thinly sliced
  • 1 Tbsp. olive oil
  • 1/4 tsp. toasted sesame seed oil
  • 1 Tbsp. soy sauce
  • 1/2 tsp. Oyster sauce
  • dash sugar
  • (opt.) dash Ume Plum vinegar
Combine Teriyaki sauce and Szechuan sauce. With a fork, poke holes into the shark fillets. Generously brush with some of the sauce. Refrigerate fillets for 20 minutes.

Meanwhile, heat a small skillet and add olive oil and toasted sesame seed oil. Add mushrooms and saute for a few minutes. Stir in onion whites and cook for 1 minute. Combine soy sauce, oyster sauce, and Ume Plum vinegar. Stir this and onion greens into the mushrooms, cover, and remove from heat.

While mushrooms are cooking, prepare fillets for broiling. Place on a broiling pan and brush with more of the Teriyaki sauce. Place in broiler and cook for a few minutes. Next, sprinkle fillets liberally with sesame seeds or sesame shake. Return to broiler for 1 minute or less. Remove, turn fillets, and repeat process. When cooked, remove fillets to their plates and spoon the mushroom mixture over them. This is terrific served with Chinese fried rice. Serves 2 folks.

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