Mako Shark with Anchovy and Caper Sauce
Ingredients
- 0.3 cup onion, finely chopped
- 2 tsp garlic, coarsely chopped
- 0.3 cup sweet paprika
- 0.3 cup fresh lemon juice
- 1 0.3 cup olive oil, divided
- 0.3 tsp cayenne pepper
- 6 steaks mako shark or swordfish steaks (8 oz each)
- 10 fillets anchovy fillets, rinsed and finely chopped
- 0.3 cup dry white wine
- 2 tbsp tarragon vinegar
- 1 can Italian peeled tomatoes, drained and coarsely chopped
- 1 tsp sugar
- 0.3 tsp cinnamon
- 4 oz unsalted butter, cut in pieces
- 0.3 cup capers, drained
- 0.3 cup flat-leaf Italian parsley, finely chopped
Instructions
- 1
Combine onion, garlic, paprika, lemon juice, 1 cup olive oil, and cayenne in a large bowl. Add shark steaks and marinate, turning every 20 minutes, for 1 hour.
- 2
In a large nonreactive saucepan, sauté anchovies in remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes.
- 3
Add wine, vinegar, and 3 bay leaves. Reduce heat to low and cook 5 minutes. Strain and return sauce to the pan.
- 4
Add tomatoes, sugar, and cinnamon. Simmer over moderate heat until slightly thickened, 8 to 10 minutes.
- 5
Reduce heat to low and add butter one tablespoon at a time, stirring until completely melted. Add capers, parsley, and pepper. Cover to keep warm.
- 6
Preheat broiler. Remove shark steaks from marinade and pat dry. Broil about 4 inches from heat until just opaque throughout, about 5 minutes per side.
- 7
Pour warm sauce over fish and serve immediately.