Recipes

Smoky blacktip shark salad frenzy (Serves 2 as a main, 4 as an entrée)

Ingredients:

500 g blacktip shark fillets

Smoking ingredients

100 g hickory chips

100 g paperbark

2 lemons, cut in half

1 teaspoon olive oil

1 tablespoon lemon pepper

1 tablespoon rock salt

Salad

1 large pineapple

12 cherry tomatoes

12 teardrop tomatoes

1 Lebanese cucumber, chopped

¹/₂ red onion, finely sliced

¹/₂ avocado, chopped

¹/₂ cup capsicum curls

¹/₄ cup celery, julienne

¹/₄ cup macadamia nuts

Dressing

4 passionfruit

1 tablespoon tomato ketchup

¹/₂ teaspoon soy sauce

pinch ginger powder

pinch garlic powder

2 tablespoons vinegar

¹/₈ cup brown sugar

2 tablespoons pineapple juice

¹/₄ cup water

Method

Combine dressing ingredients in a small pan and reduce by half. Chill.

Heat oil in a heavy-based large pan with a tight-fitting lid. Add smoking ingredients, place a rack on top, then lay shark on rack. Cover and smoke for 45-60 minutes.

In a large bowl, combine all salad ingredients and pineapple, saving the pineapple casing for later.

Break shark flesh into pieces and toss into salad with the dressing. Spoon salad into pineapple casings or large bowl and garnish as desired. Try an avocado fan and fresh lemon balm.