Shark Stir Fry

I did a shrimp boil last weekend for the leadership of our church, so while I was in Publix tonight picking up children's advil, I was excited to see Andouille Sausage normally $4.98 a pack selling at 2 for $6. I grabbed 2 packs and was looking for some veggies for dinner and accidentally :) got stopped at the Seafood counter. They had something new that intrigued me, Shark Loin Steaks, so I felt that I had to try it since they said I could bring it back for a full refund if I did not like it. That is how this crazy recipe came together in my mind, and it was also affected by watching Bobby Flay make an enormous Seafood Paella on a grill last week on TV. Here's my recipe for the best meal Cara and I (even Landon and Noah wanted to try some Shark, "since Fish are Friends, not Food") have had in some time (and for the record, we eat pretty good):

This recipe will feed 3 unless one of you is hungry and then it is really for 2, for larger groups we'd have to tinker with the recipe...

Ingredient List:

6 Small or Red Potatoes

Old Bay Seasoning

Olive Oil

Sesame Oil

Soy Sauce

Sesame Seeds

Butter

Asparagus (roughly the same volume as the 6 potatoes)

1/4 Vidalia Onion (finely chopped)

2 cloves of garlic (minced)

1 Stalk of celery (minced)

1 carrot (to shave into stir fry)

Shark (roughly 3/4 Ilb)

Andouille Sausage (Johnsonville Brand are about the size of a Hot Dog, I used 3 of those)

In a Pot, add water to cover a little more than 6 small or red potatoes and 1 tablespoon of Old Bay Seasoning and bring to a boil. Dice, then add the Potatoes, cook for about 15 minutes, add the Asparagus for the last 3 minutes. Dump into a colander and rinse with cold water.

Cut Sausages into smaller chunks (I cut at an angle, so more of the interior is exposed to brown) and cut Shark Meat into half inch cubes. Heavily season the Shark meat with Old Bay Seasoning on all sides.

In a Frying Pan, add roughly 2 tablespoons of Soy Sauce, Sesame Oil, and Butter. Heat, add Onion, Garlic, Celery. Cook for about 5 minutes on high heat, stirring and picking up the pan frequently. Add the sausage, cook about 4 minutes until you start to brown the exposed surface of the sausage. Add the Shark give it between 1 and 2 minutes (check one cube, it should barely be cooked through) and then add the potatoes, carrots, and asparagus. Cook just long enough to get the potatoes and asparagus hot. (Again constant attention and stirring is important to avoid burning). Right before pulling off, add some sesame seeds and Old Bay Seasoning on top and stir one last time. Remove from heat and and scoop into bowls to serve.

Notes - Keep Olive Oil on hand. If it starts to dry out, add some - I found the shark meat absorbed alot of the moisture so added a couple tablespoons after that. Also, if you time it well, the potatoes and Asparagus will come out of the pot, get rinsed (to keep the asparagus a pretty green color), and add directly into the stir fry. This minimizes the chance of overcooking the shark and sausage.

I usually prefer a sweet stir-fry, so I'll probably try to work in some pineapple and pineapple juice next time. I'm also tempted to grill the sausage first, and then just throw it in with the shark.