Herb Marinated Shark And Zucchini Skewers With Herbed Butter And Herb Yogurt Cream Recipe by HE COOKS®
Cooking Instructions 4 hours 30 minutes 1 Make the Marinade: In a blender, combine the extra virgin olive oil, garlic, lemon zest, parsley, thyme, oregano, salt, ground black pepper, and vegetable broth. Blend until smooth. 2 Marinate the Shark and Zucchini: Place the shark chunks and zucchini rounds in a large bowl or zip-top bag. Pour the blended marinade over them, making sure everything is coated. Cover and refrigerate for at least 4 hours. 3 Blend the Herbed Butter: In a blender, combine softened butter, garlic, thyme, mint, and lemon juice. Blend until smooth and thoroughly infused. Transfer to parchment paper, roll into a log, and refrigerate until firm. 4 Prepare the Herb Yogurt Cream: In a blender, combine the Greek yogurt, sour cream, mint, basil, parsley, garlic, lemon juice, extra virgin olive oil, and salt. Blend until creamy. Chill until ready to serve. 5 Preheat the Grill: Heat the grill to medium-high 375–450°F (190–230°C) and lightly oil the grates. 6 Assemble the Skewers: Thread the marinated shark and zucchini pieces onto soaked skewers, alternating pieces for balance. 7 Grill the Skewers: Place the skewers on the hot grill. Cook for 8–10 minutes, turning occasionally, until the shark is opaque and firm and the zucchini has good char. 8 Finish with Herbed Butter: Remove the skewers from the grill and immediately top with slices of the chilled herbed butter so it melts over the hot fish and vegetables. 9 Serve: Plate the skewers with herb yogurt cream on the side or spooned over the top. Garnish with fresh herbs if desired. 1 Make the Marinade: In a blender, combine the extra virgin olive oil, garlic, lemon zest, parsley, thyme, oregano, salt, ground black pepper, and vegetable broth. Blend until smooth. 1 Make the Marinade: In a blender, combine the extra virgin olive oil, garlic, lemon zest, parsley, thyme, oregano, salt, ground black pepper, and vegetable broth. Blend until smooth. 2 Marinate the Shark and Zucchini: Place the shark chunks and zucchini rounds in a large bowl or zip-top bag. Pour the blended marinade over them, making sure everything is coated. Cover and refrigerate for at least 4 hours. 2 Marinate the Shark and Zucchini: Place the shark chunks and zucchini rounds in a large bowl or zip-top bag. Pour the blended marinade over them, making sure everything is coated. Cover and refrigerate for at least 4 hours. 3 Blend the Herbed Butter: In a blender, combine softened butter, garlic, thyme, mint, and lemon juice. Blend until smooth and thoroughly infused. Transfer to parchment paper, roll into a log, and refrigerate until firm. 3 Blend the Herbed Butter: In a blender, combine softened butter, garlic, thyme, mint, and lemon juice. Blend until smooth and thoroughly infused. Transfer to parchment paper, roll into a log, and refrigerate until firm. 4 Prepare the Herb Yogurt Cream: In a blender, combine the Greek yogurt, sour cream, mint, basil, parsley, garlic, lemon juice, extra virgin olive oil, and salt. Blend until creamy. Chill until ready to serve. 4 Prepare the Herb Yogurt Cream: In a blender, combine the Greek yogurt, sour cream, mint, basil, parsley, garlic, lemon juice, extra virgin olive oil, and salt. Blend until creamy. Chill until ready to serve. 5 Preheat the Grill: Heat the grill to medium-high 375–450°F (190–230°C) and lightly oil the grates. 5 Preheat the Grill: Heat the grill to medium-high 375–450°F (190–230°C) and lightly oil the grates. 6 Assemble the Skewers: Thread the marinated shark and zucchini pieces onto soaked skewers, alternating pieces for balance. 6 Assemble the Skewers: Thread the marinated shark and zucchini pieces onto soaked skewers, alternating pieces for balance. 7 Grill the Skewers: Place the skewers on the hot grill. Cook for 8–10 minutes, turning occasionally, until the shark is opaque and firm and the zucchini has good char. 7 Grill the Skewers: Place the skewers on the hot grill. Cook for 8–10 minutes, turning occasionally, until the shark is opaque and firm and the zucchini has good char. 8 Finish with Herbed Butter: Remove the skewers from the grill and immediately top with slices of the chilled herbed butter so it melts over the hot fish and vegetables. 8 Finish with Herbed Butter: Remove the skewers from the grill and immediately top with slices of the chilled herbed butter so it melts over the hot fish and vegetables. 9 Serve: Plate the skewers with herb yogurt cream on the side or spooned over the top. Garnish with fresh herbs if desired. 9 Serve: Plate the skewers with herb yogurt cream on the side or spooned over the top. Garnish with fresh herbs if desired. 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