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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