Be the first to Mako shark steaks are marinated and served with a buttery sauce made of anchovies, wine, capers, and dill weed. If you cannot find shark, you may substitute swordfish or other firm-fleshed dark fish in this great recipe. Plan ahead to marinate the shark steaks for 1 hour before cooking.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup olive oil, divided use
- 1/4 cup fresh lemon juice
- 1/4 cup minced onions
- 1/4 cup fresh dill weed
- 1/4 cup Hungarian sweet paprika
- 2 teaspoons coarsely chopped garlic
- 3 bay leaves
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper, divided use
- 6 (about 8 ounces each) mako shark or swordfish steaks
- 10 anchovy fillets, rinsed and finely chopped
- 1/4 cup dry white wine
- 2 Tablespoons champagne vinegar
- 2 whole cloves
- 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped
- 1/2 teaspoon brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1 stick (4 ounces) butter
- 1/4 cup drained capers
- 1/4 cup fresh dill weed
Preparation:
Place 3/4 cup of the olive oil, lemon juice, onions, dill weed, paprika, garlic, bay leaves, cayenne, salt, and 1/4 teaspoon of the pepper in a large freezer zip-top bag. Squish to combine. Add shark or swordfish steaks, squeeze out all the air, and seal. Toss to coat the fish. Refrigerate for 1 hour to marinate.
Preheat the broiler.
Saute anchovies in remaining 1/4 cup olive oil in a large nonreactive saucepan over medium-high heat. Cook about 2 minutes, stirring often, until anchovies dissolve. Add wine, champagne vinegar, and cloves to the anchovies. Reduce to low heat and simmer for 5 minutes, stirring occasionally. Strain and return liquid to the saucepan.
Add tomatoes, brown sugar, and cinnamon to the anchovy sauce. Simmer over medium-high heat until reduced and thickened, about 8 to 10 minutes. Reduce heat to low. Stir in butter, 1 tablespoon at a time, until melted and smooth. Add capers, dill weed, and remaining 1/2 teaspoon pepper. Remove from heat and cover to keep warm.
Remove shark steaks from marinade and pat dry. Broil 4 inches from the heat until opaque, about 5 minutes per side. Do not overcook or the fish will be dry. Serve the fish with the warm anchovy caper sauce.
Yield: 6 servings
Preheat the broiler.
Saute anchovies in remaining 1/4 cup olive oil in a large nonreactive saucepan over medium-high heat. Cook about 2 minutes, stirring often, until anchovies dissolve. Add wine, champagne vinegar, and cloves to the anchovies. Reduce to low heat and simmer for 5 minutes, stirring occasionally. Strain and return liquid to the saucepan.
Add tomatoes, brown sugar, and cinnamon to the anchovy sauce. Simmer over medium-high heat until reduced and thickened, about 8 to 10 minutes. Reduce heat to low. Stir in butter, 1 tablespoon at a time, until melted and smooth. Add capers, dill weed, and remaining 1/2 teaspoon pepper. Remove from heat and cover to keep warm.
Remove shark steaks from marinade and pat dry. Broil 4 inches from the heat until opaque, about 5 minutes per side. Do not overcook or the fish will be dry. Serve the fish with the warm anchovy caper sauce.
Yield: 6 servings
