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Mako Shark with Anchovy and Caper Sauce
Mako Shark with Anchovy and Caper Sauce
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 16 Aug 1993 09:33:28 GMT
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/4 cup finely chopped onions
teaspoons coarsely chopped garlic
bay leaves
/4 cup imported sweet paprika
/4 cup fresh lemon juice
1/3 cups olive oil
/4 teaspoon cayenne pepper
/2 teaspoon salt
/4 teaspoon freshly ground black pepper
mako shark or swordfish steaks (about 8 ounces each)
0 anchovy fillets, rinsed and finely chopped
/4 cup dry white wine
tablespoons tarragon vinegar
whole cloves
can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped
teaspoon sugar
/4 teaspoon cinnamon
stick (4 ounces) butter
/4 cup drained capers
small bunch Italian flat-leaf parsley, stemmed and finely chopped
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
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5
minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for
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.
http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/mako-anchovy-caper.html (1 of 2) [12/17/1999 11:54:24 AM]
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