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Lightly Blackened Black Tip Shark with Roasted Spaghetti Squash,
Rutabaga Batonnet, Chives, and Rosemary
Lightly Blackened Black
Tip Shark (Serves 4)
1 1/2 - 2
lbs. Black Tip Shark,
the firmer the
fresher
1 1/2
T Blackening Powder
2
cp. Vegetable Oil or oil
of your choice
- preheat the oil
in a cast iron skillet on
medium high
- sprinkle blackening powder over the shark
- sauté for 8 minutes on each side, let rest for 3
minutes before serving
Roasted Spaghetti
Squash
1
each Medium Spaghetti Squash
2
T Whole Butter
to taste Salt and Ground
White Pepper
- cut the squash in
half lengthwise and scoop
out the seeds
- place on open side down on greased baking
sheet and bake at 375°
for 40 minutes or until very tender
- remove from oven
- flip the squash over and let it steam out for
15 minutes
- scoop out the squash from the skin and place
on bowl
- set aside or cool (you can make this in advance
and store in refrigerator)
- reheat squash before serving (microwave works
well for this) and add butter and seasonings
then mix
Rutabaga Batonnet
1
each Large Rutabaga
1 1/2
T Clarified Butter
to taste Salt and Ground
White Pepper
- peel rutabaga
with knife or peeler
- cut into 1/4' inch by 2' inch rectangle (this is
batonnet)
- boil in slowly boiling water until cooked
- set aside or cool (you can make this in advance
and store in refrigerator)
- add clarified butter to preheated saute pan until
lightly smoking
- add rutabaga and flip until hot, then add salt
and white pepper
- serve
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