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Ingredients Jump to Instructions ↓

  1. 1 cup olive oil, divided use

  2. 1/4 cup fresh lemon juice

  3. 1/4 cup minced onions

  4. 1/4 cup Hungarian sweet paprika

  5. 2 teaspoons coarsely chopped garlic

  6. 3 bay leaves

  7. 1/4 teaspoon cayenne pepper

  8. 1/2 teaspoon salt

  9. 3/4 teaspoon freshly ground black pepper, divided use

  10. 6 (about 8 ounces each) mako shark or swordfish steaks

  11. 10 anchovy fillets, rinsed and finely chopped

  12. 1/4 cup dry white wine

  13. 2 Tablespoons champagne vinegar

  14. 2 whole cloves

  15. 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped

  16. 1/2 teaspoon brown sugar, packed

  17. 1/4 teaspoon ground cinnamon

  18. 1 stick (4 ounces) butter

  19. 1/4 cup drained capers

  20. 1/4 cup fresh dill weed

Instructions Jump to Ingredients ↑

  1. Place 3/4 cup of the olive oil , lemon juice, onions, dill weed , paprika , garlic , bay leaves, cayenne, salt, and 1/4 teaspoon of the pepper in a large freezer zip-top bag. Squish to combine. Add shark or swordfish steaks, squeeze out all the air, and seal. Toss to coat the fish. Refrigerate for 1 hour to marinate .

  2. Preheat the broiler.

  3. Saute anchovies in remaining 1/4 cup olive oil in a large nonreactive saucepan over medium-high heat. Cook about 2 minutes, stirring often, until anchovies dissolve. Add wine , champagne vinegar , and cloves to the anchovies. Reduce to low heat and simmer for 5 minutes, stirring occasionally. Strain and return liquid to the saucepan.

  4. Add tomatoes , brown sugar, and cinnamon to the anchovy sauce. Simmer over medium-high heat until reduced and thickened, about 8 to 10 minutes. Reduce heat to low. Stir in butter, 1 tablespoon at a time, until melted and smooth. Add capers , dill weed, and remaining 1/2 teaspoon pepper. Remove from heat and cover to keep warm.

  5. Remove shark steaks from marinade and pat dry. Broil 4 inches from the heat until opaque, about 5 minutes per side. Do not overcook or the fish will be dry. Serve the fish with the warm anchovy caper sauce.

  6. Yield: 6 servings

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