A Special Recipe from Trinidad and Tabago for Shark Week

For Shark Week, a popular favorite from Trinidad and Tabago is called the Bake and Shark Sandwich.

When fishermen come in with their catch, Bake and Shark is made right there on Maracas Beach. It is a popular street food.

Trinidad Bake and Shark
Makes 4 sandwiches

1-1/2 pounds fresh shark, fileted, skin removed

1 lemon

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

2 teaspoons garlic powder

1/4 teaspoon cayenne

1/2 teaspoon Old Bay seasoning

1/2 cup Caribbean green seasoning (see below for recipe)

1 cup all-purpose flour, plus more as needed

Vegetable oil for frying, about 4 cups

Cut shark on an angle, into 4-inch steaks. Rinse with cool water and place in large bowl. Cut lemon in half and squeeze lemon juice over shark, place lemon halves in bowl and add cool water until fish is submerged. Cover bowl and place it in the refrigerator for 15 to 30 minutes.

Make Caribbean green seasoning. (See recipe below).

Remove fish from refrigerator. Pour water off and squeeze fish gently to remove water.

Place fish in another large bowl, add salt, pepper, garlic, cayenne and Old Bay seasonings, and toss gently to coat. Add, Caribbean green seasoning and toss to coat.

Allow to marinate at least 30 minutes in refrigerator.

Heat oil to 350 degrees.

Season flour with salt and pepper, if desired. Coat shark steaks in flour, tapping gently to remove excess flour.

Add shark, one piece at a time to hot oil. Cook 3 to 5 minutes, turning until both sides are golden brown. Do not overcook.

Caribbean Green seasoning
Makes about 2 cups

1 bundle of parsley

4 to 5 green onions

1 large white onion

3 mini sweet peppers

3 cloves fresh garlic, minced, or 2 teaspoons of garlic powder

2 teaspoons dry parsley flakes

Salt, to taste

1/4 cup of water, plus more as needed

Clean and chop herbs and vegetables. Place in blender, or food processor, add dry seasoning and water. Pulse until mixture resembles a loose paste; stirring and adding more water as needed.

Place in container with a tight-fitting lid and store in refrigerator.

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