Recently, Sunflower Farmers Market at 38th & Wolff in Denver advertised thresher shark. I had tasted shark once before and remembered its sharpness and steakiness. Much like a swordfish.
Thresher shark is a hearty, meaty fish that is extremely versatile and can be seasoned to anyone's taste. Great if you want a taste of the wild.Another item that Sunflower featured in its Wednesday ad was mango. I had never bought a mango, cut into a mango nor craved a mango. All this has changed and since this dinner I've sought out, peeled and blended mangoes to my heart's delight.
To maximize the thresher shark's tenderness, I chose to pair it with coconut-ginger rice and mango salsa. I borrowed the rice recipe from a fellow blogger, Recipe Girl, and combined a mess of sweet and savory ingredients for the mango salsa. Mix in homemade mojitos and great friends and a menu is made!
Marinate 1 lbs. in:
- 1/4 cup lime juice
- 2 T. Tequila (or n/a orange juice)
- 1 clove garlic, minced
Place in fridge for about half hour. Watch the time because if you let it sit too long you may end up with ceviche, as the citric acid literally "cooks" the fish.
It is very similar to a water chestnut in texture. Try it in stir fry, I did with some left-over shark the next night.
Tips for salsa:
- Jalapeno pepper(s), seeded and chopped
- 1 1/2 cups mango, chopped and squared
- 1/2 cup jicama, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, dried and chopped
- Juice of 2-3 limes
- Marinate about a half hour for best results
Tips for salsa:
- Mangoes have rectangle pits?! What the ...
- Rounder limes end up juicing better. Roll it around the counter a few times to get the liquid loosened.
- I reserved a small portion without jalapeno, for those who can't stand the heat.
"Salud y amor y tiempo para disfrutarlo."Health and love and time to enjoy them.