Chef’s Kitchen: ‘Shark Week’-inspired recipes

ORLANDO, Fla. — The anticipation of “Shark Week” is taking place now, as the environment requires a deep dive into the generally misunderstood creature. So where else would we go in Central Florida other than Sharks Underwater Grill & Bar at SeaWorld Orlando?

(You have clicked on our Chef’s Kitchen page, so, no, we would not be cooking any shark kabobs, because that would be weird. Rather, we’re making a seaside nibbler with a shark-encouraged cocktail.)

*Tip: Across the road from SeaWorld Orlando is Discovery Cove. There, you can essentially swim with the sharks, donning a snorkel and mask to delight in a deep-drinking water, totally free swim along with blacktip reef, nurse, zebra, and bonnethead sharks.

Ok, again to the Mako-encouraged recipes, courtesy of Sharks Underwater Grill and Chef Russell Stehle.

1st up: The vivid blue grownup cocktail:

SeaWorld Orlando Mako Margarita


  • 1.25 oz of Tequila
  • .25 oz triple sec
  • .75 oz blue Curacao
  • 4 oz sour blend


Shake and pour and garnish with lime wedge

Coconut Rooster Tenders (Sharks Underwater Grill at SeaWorld Orlando)


  • 10 hen tenderloins
  • Liquid egg – 2 cups
  • Shredded coconut – 1 cup
  • Drinking water – 2/3 cup
  • Toasted Coconut Flakes – 1/4 cup
  • Corn Starch – 6 tablespoons
  • Salt & Pepper to style
  • Spicy Florida Citrus Dipping Sauce Honey – 16oz
  • Chili Garlic Sauce – 4oz
  • Lime Juice-1oz
  • Pink Pepper Flakes to flavor


  1. Combine 2 tablespoons of corn starch with shredded coconut & established apart
  2. Blend liquid eggs with h2o & set aside
  3. Salt & pepper tenderloins to style
  4. Carefully toss tenderloins in the remaining 4 tbls of corn starch established apart right until all tenders are coated
  5. Dip coated tenders into egg wash, then dip into organized coconut/corn starch blend
  6. Warmth an electric skillet to 350 levels & utilize cooking oil: fry coated tenders for 5 minutes, a handful of pieces at a time or right up until until eventually they get to an inner temperature of 165 levels
  7. Eliminate tenders from pan & drain surplus oil
  8. Sprinkle toasted coconut flakes liberally over tenders & serve warm

For the Spicy Florida Citrus Dipping Sauce:


  • Honey – 16oz
  • Chili Garlic Sauce – 4oz
  • Lime Juice – 1oz
  • Pink Pepper Flakes to taste


  1. Mix chili garlic, lime juice & honey in a massive container

  2. Portion sauce into 2 oz serving containers

  3. Top rated with purple pepper flakes & provide