This is a first world first for Meat Hunx. And because we take photography so seriously, renegade genius picture taker Ben Ritter signed on to guest photo edit.
This recipe is inspired by an idea from Dr BBQ Ray Lampe. He's in the mix with the Big Green Egg folks, and constantly throwing his sizable frame well past the boundaries of what can be done on a grill. He recently came out with a video instructional to make Red Fish Pie. Red Fish, if you're unfamiliar, is a common name for various fish species. If you're curious about the variations and your google is broken, go here.
Annyhooow, inspired, I headed to the grocery store to figure it all out. Unfortunately, they didn't have any Red Fish filets. They did however have motherfucking mako shark in abundance! My first reaction was one of concern. But those clouds quickly drifted away, making way for a blazingly ambitious ray of a plan - shark pie.
Here's what you need:
- 2 lbs of mako shark
- Two handfuls of green beans, cut into 1/2-inch long segments
- 6 carrots, quarter length-wise
- 1/2 red onion, sliced
- Can of Cream of Asparagus soup
- French fried onions
- Crescent rolls, straight out of the can
Grease a medium-sized cooking pan with olive oil, then wipe with paper towel to make sure that the surface is even.
Chop the shark into large bite-sized cubes, and place them across the pan.
It's layers from here on in. Drop the green beans, then carrots, onions, full can of cream of asparagus soup, and french fried onions over the shark bed .
Lastly, open the can of crescent rolls, and layer the sheets over the top of the pile. And you're set.
Pop that bad boy on the grill indirect at 350 degrees for 30 - 45 minutes. You'll know when it's done by the crispy golden dough.
Shark Pie is incredible right out of the grill and even better the next day. Really can't overstate this.