lime butter t-shark

**Nancinator** · May-01-2005, 07:36 AM

I like thresher over Mako for because it is mild and slightly sweeter. (Mako I like as cajon kabob's) For Thresher it doesn't take much...

Prepare the steaks and place in a baking dish:
Spoon on some mild salsa on top of each one (You aren't trying to burn a hole in your stomach)
Squeeze on a couple of limes across the top
Fridge for 30+ to a couple hours

lime butter

1/3 cup of butter Room temp
1/2 tsp lime zest
2 tbsp of lime juice
1 tbsp of minced cilantro
a pinch of red pepper flakes
Mix until fluffy

Back to the shark:
Brush over with butter
Grill
Then spoon on lime butter on to steaks
or leave a little butter to add for each eater's own preference

My family served this with a mild Couscous and salad
I recommend a sweet white wine to compliment the shark. We had a $4 of Australia's finest from Trader Joe's. It went perfectly....

locobro · May-01-2005, 04:58 PM

That sounds incredible. Now if I could only land one of em.. Thanks for the formula, have to try it.

Mot's Sr. · May-01-2005, 05:10 PM

Sounds really good Nancy, but I would have to leave the celentro off of it, Like the wine to

UnReel · May-02-2005, 02:25 PM

Thanks for that. Sounds good , caint wait to try it. MMMMMMMMM!!!!!!

**Nancinator** · May-13-2005, 04:49 PM

We had more thresher....I like the blackened cajon style best by far!

brantc · Jun-16-2005, 11:45 AM

I could pour that sauce on my shoe and it would taste good.

**Jason** · Jun-22-2005, 04:19 PM

And last night was bacon wrapped albacore. The night before was chinese takeout, The night before that we had bacon wrapped albacore, The night before that we had sushi... It seems my wife likes to tell you what I get to eat everynight! I'm just big boned!

Johnny B · Jun-22-2005, 04:50 PM

your chubby.

Dos Locos · Jun-22-2005, 05:25 PM

I'm goin with fat........... yeah definately fat..........

**Saluki** · Jun-22-2005, 05:35 PM

"Portly"

locobro · May-07-2008, 07:42 AM

This is a great recipe.

I switched it up a little bit and made a marinade of olive oil, garlic, a bunch of cilantro and one bunch of green onions, both chopped really fine.

Left the shark and the marinade a couple of hours to get aquainted then baked at 350 for 25 minutes, and broiled for 5 more minutes to brown the top. (steaks were cut like filet mignon shape)

Put a spoon of the whipped lime butter on right out of the broiler, serve and watch it dissapear.

The steaks were super juicy and fulll of flavor.

My family annihilated this dish.

Thanks Nancy.

WarpDrive · May-07-2008, 07:49 AM

Pudgy.......

locobro · May-07-2008, 07:52 AM

Quote:

Originally Posted by WarpDrive

Pudgy.......

um.. it's "substantial" by the way.