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Рецепт Mako Shark With Anchovy And Caper Sauce
by Global Cookbook

Mako Shark With Anchovy And Caper Sauce
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  Порций: 6

Ингредиенты

  • 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

Инструкции

  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