At one point my almost two year old had round cheeks filled with all the little bites of this shark I cut for her. She loved it. Porbeagle shark, cubed and cooked in a shallow broth of water, olive oil, lime, salt, red onions, garlic and thinly sliced parsnips. Yes I'm really into these parsnips nowadays.
Served with yellow rice and a tomato, habenero salsa, avocado and basil.
When I was a kid I went fishing with a friend of my dad's. I always threw up off the side of any boat as a youngster...even got a little woozy on the Central Park Canoes, but the highlight of that day fishing was the shark my dad's friend caught. Thoughts of Robert Shaw's half came to mind. Thoughts I pushed out of my mind while preparing this meal. Even as I sliced the meat of the shark I tried pushing "harpoon" out of my mind.
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