Mako shark with anchovy and caper sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped onions |
| 2 | teaspoons | Coarsely chopped garlic |
| 3 | Bay leaves | |
| ¼ | cup | Imported sweet paprika |
| ¼ | cup | Fresh lemon juice |
| 1⅓ | cup | Olive oil |
| ¼ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Freshly ground black pepper |
| 6 | Mako shark or swordfish steaks (about 8 ounces each) | |
| 10 | Anchovy fillets; rinsed and finely chopped | |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Tarragon vinegar |
| 2 | Whole cloves | |
| 1 | can | (35-oz) italian peeled tomatoes; drained and coarsely chopped |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Cinnamon |
| 1 | Stick butter | |
| ¼ | cup | Drained capers |
| 1 | bunch | (small) italian flat-leaf parsley; stemmed and finely chopped |
Directions
From: arielle@... (Stephanie da Silva) Date: Mon, 16 Aug 1993 09:33:28 GMT In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon juice, 1 cup of the olive oil, the cayenne, salt and ¼ teaspoon of the pepper. Add the shark steaks and set aside to marinate, turning every 20 minutes, for 1 hour.
Preheat the broiler. In a large nonreactive saucepan, saute the anchovies in the remaining ⅓ cup olive oil over moderate heat until dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for 5 minutes. Strain; return the sauce to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring until completely melted. Add the capers, parsley and remaining ½ teaspoon pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side. Pour the warm sauce over the fish and serve.
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