In article >,
"Nexis" > wrote:

> > <lol> If I am serving some specific dinner guests, I'll happily discuss
> > the menu with them (usually via e-mail) prior to their visit, and cook
> > according to their wishes.
> >
> > I consider it to be a challenge.
> >
> > It's why we ended up with grilled shark steak for Christmas dinner
> > instead of roast ham. :-) They are not "picky" eaters per se', but they
> > have a specific set of dietary guidelines they prefer to follow, and
> > fortunately they are similar to mine, just a bit more strict.
> >
> > They brought some fresh greens from their garden that xxx and I prepped
> > for steaming while I was getting everything else ready.
> >
> > I don't mind doing that. I don't often cook "fancy" for myself, but I
> > love to cook for an appreciative audience and would rather they enjoy
> > something instead of eating it to be polite. Truly!
> >
> > And I love it that they went back for "seconds". ;-) I put the extra
> > food on the table so they could help themselves.
> > --
> > Peace! Om
>
>
> Oh finally, some sense speaks out! hehe!
> I seriously don't understand that mentality of "You Will Eat It And You Will
> LIKE It"...what nonsense. Why would you prefer to force food on someone that
> wouldn't enjoy it rather than prepare a meal you would all enjoy? Makes no
> sense to me. Ah well. Can't please 'em all!
>
> So now, about this shark dinner...what did you do with the shark? Marinade?
> Sauce? My sister in law is now vegetarian, but back in the day she made an
> awesome grilled shark steak with a citrus sauce.
>
> kimberly

I have an electric grill that I use a lot for meat. The steaks were not
marinated, just topped liberally with ground lemon peel and dill weed,
then I placed some thinly sliced fresh lime over the top of that before
closing them into the grill for 3 minutes. Shark steak cooks fast.

The citrus flavor soaked well thru the meat and after removing the
sliced lime, the lemon peel had softened so made a light crust with the
dill on top. Grant asked me if it was bread crumbs as the texture came
out like that. :-)

They were delicious and I plan to repeat that one!

It's a Hamilton Beach grill, similar to a Foreman. Clamshell type so
the meat cooks fast by cooking top and bottom at the same time.

The rest of the meal was lightly sauteed mushrooms with celery and more
dill, served alongside their steamed fresh greens. It released enough
juice (you know how mushrooms are) that I added just a little corn
starch slurry to thicken that into a sauce for them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.