Free Recipe Mako Shark with Anchovy and Caper Sauce

Recipe Type: F Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Mako Shark with Anchovy and Caper Sauce Recipe

1/4 c Finely chopped onions
2 ts Coarsely chopped garlic
3 Bay leaves
1/4 c Imported sweet paprika
1/4 c Fresh lemon juice
1-1/3 c Olive oil
1/4 ts Cayenne pepper
1/2 ts Salt
3/4 ts Freshly ground black pepper
6 Mako shark or swordfish
-steaks (about 8 ounces
10 Anchovy fillets; rinsed and
-finely chopped
1/4 c Dry white wine
2 tb Tarragon vinegar
2 Whole cloves
1 cn (35-oz) italian peeled
-tomatoes; drained and
-coarsely chopped
1 ts Sugar
1/4 ts Cinnamon
1 Stick butter
1/4 c Drained capers
1 bn (small) italian flat-leaf
-parsley; stemmed and finely

Mako Shark with Anchovy and Caper Sauce Preparation

From: (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 1/4 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 1/3 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 1/2 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. REC.FOOD.RECIPES ARCHIVES /FISH From archives. Downloaded from Glen”s MM Recipe Archive, .

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