Grilled Mako Shark with Peanut & Lime Noodle Salad


1 lb Mako Shark
olive oil
salt and pepper
1/2 cup creamy peanut butter
1/4 cup sesame oil
1/4 cup soy sauce
juice of 2 limes
1 large garlic clove
pinch of red pepper flakes
1 package of somen noodle, cooked and drained, but still warm
1/2 red pepper, chopped
1/2 orange pepper, chopped
2 scallions, chopped

1 cup sugar snap peas
1 cup peanuts, chopped roughly


1.  Oil the Mako, season with salt and pepper.  Set aside.  Preheat grill to 350, medium heat.
2.  In a food processor, pulse peanut butter, sesame oil, soy sauce, lime juice, garlic and the red pepper flakes until smooth.  Add to the warm noodles, coating all of the noodles.  Place in refrigerator until cold.
3.  Once the noodles are cold, place the Mako on the grill for about 4 minutes, flip and cook for additional 3 minutes.  (This cooking time may vary on the thickness of the fish.)  Let the fish rest for about 1-2 minutes.  Slice into thin pieces or chunks.
4.  Add the remaining vegetables to the salad.  Divide into 4 bowls and top with grilled fish and peanuts.

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