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Receta Mako Shark With Anchovy And Caper Sauce

by Global Cookbook

Ingredientes

1/4 c. Finely minced onions 2 tsp Coarsely minced garlic 3 x Bay leaves 1/4 c. Imported sweet paprika 1/4 c. Fresh lemon juice 1 1/3 c. Extra virgin olive oil 1/4 tsp Cayenne pepper 1/2 tsp Salt 3/4 tsp Freshly grnd black pepper 6 x Mako shark or possibly swordfish steaks (about 8 ounces each)

10 x Anchovy fillets, rinsed and finely minced 1/4 c. Dry white wine 2 Tbsp. Tarragon vinegar 2 whl cloves 1 can (35-ounce) italian peeled tomatoes, liquid removed and coarsely minced 1 tsp Sugar 1/4 tsp Cinnamon 1 stk butter 1/4 c. Liquid removed capers 1 bn (small) italian flat-leaf parsley, stemmed and finely minced

Direcciones

1. In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon juice, 1 c. of the extra virgin olive oil, the cayenne, salt and 1/4 tsp. of the pepper. Add in the shark steaks and set aside to marinate, turning every 20 min, for 1 hour.
2. Preheat the broiler. In a large nonreactive saucepan, saute/fry the anchovies in the remaining 1/3 c. extra virgin olive oil over moderate heat till dissolved, about 2 min. Add in the wine, vinegar and cloves. Reduce heat to low; cook for 5 min. Strain; return the sauce to the pan.
3. Add in the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat till slightly thickened, 8 to 10 min.
4. Reduce the heat to low and add in the butter, 1 Tbsp. at a time, stirring till completely melted. Add in the capers, parsley and remaining 1/2 tsp. pepper; cover to keep the sauce hot.
5. Remove the shark steaks from the marinade and pat dry. Broil the steaks about 4 inches from the heat till just opaque throughout, about 5 min on each side. Pour the hot sauce over the fish and serve.
6. /FISH

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