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Black Fin Shark Steak & Horseradish Cream Spinach Recipe

Kathy Whyte/ WNBF News

Black Fin Shark Steak with Horseradish Creamed Spinach (serves 2-4 depending how many steaks. Prep. time 20 minutes)

2 shark, swordfish or tuna steaks for 2 servings

1 C. orange juice

¼ C. soy sauce

3 Tb. honey

pinch of red pepper flakes

1 Tb. dill leaves 

Creamed Spinach

½ lb. spinach

2 Tb. olive oil

½ C. shredded horseradish cheddar cheese

¼ C. milk

salt & pepper

3 Tb. balsamic vinegar 

Combine the orange juice, soy sauce, honey and pepper flakes. In a pan or large plastic bag, place the fish in the marinade and marinade for about 10 minutes. (The orange juice is an acid and leaving the fish in too long with start to break down the flesh and ‘cook’ it.) The fish will take about 5 minutes to cook on a medium hot grill or pan. Sprinkle the dill leaves on top of the shark. 

In a large fry pan, heat olive oil over medium high heat. Add spinach, balsamic vinegar, salt and pepper.  Toss the spinach until wilted. Stir in cheese. When the cheese starts to melt, stir in the milk and continue to heat. 

Serve the shark over a bed of the creamed spinach and spoon some of the cream sauce over the top of the fish.

Thanks to Down to Earth Whole Foods in Endicott for sponsoring Foodie Fridays! In addition to naturally grown, fresh foods, they have hair care and skin products, supplements and even an  in-house made food deli!

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