Name: Mako Shark with Anchovy and Caper Sauce
Ingredients: 1/4 c Finely chopped onions; 2 ts Coarsely chopped garlic; 3 Bay leaves; 1/4 c Imported sweet paprika; 1/4 c Fresh lemon juice; 1 1/3 c Olive oil; 1/4 ts Cayenne pepper; 1/2 ts Salt; 3/4 ts Freshly ground black pepper; 6 Mako shark or swordfish steaks (about 8 ounces each); 10 Anchovy fillets; rinsed and finely chopped; 1/4 c Dry white wine; 2 tb Tarragon vinegar; 2 Whole cloves; 1 cn (35-oz) italian peeled tomatoes; drained and coarsely chopped; 1 ts Sugar; 1/4 ts Cinnamon; 1 Stick butter; 1/4 c Drained capers; 1 bn (small) italian flat-leaf parsley; stemmed and finely chopped

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Fish	6	Servings

INGREDIENTS

1/4	c	Finely chopped onions
2	ts	Coarsely chopped garlic
3		Bay leaves
1/4	c	Imported sweet paprika
1/4	c	Fresh lemon juice
1 1/3	c	Olive oil
1/4	ts	Cayenne pepper
1/2	ts	Salt
3/4	ts	Freshly ground black pepper
6		Mako shark or swordfish steaks (about 8 ounces each)
10		Anchovy fillets; rinsed and finely chopped
1/4	c	Dry white wine
2	tb	Tarragon vinegar
2		Whole cloves
1	cn	(35-oz) italian peeled tomatoes; drained and coarsely chopped
1	ts	Sugar
1/4	ts	Cinnamon
1		Stick butter
1/4	c	Drained capers
1	bn	(small) italian flat-leaf parsley; stemmed and finely chopped

INSTRUCTIONS

From: [email protected] (Stephanie da Silva)
Date: Mon, 16 Aug 1993 09:33:28 GMT
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 2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook
for 5 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.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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