| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish | 6 | Servings |
INGREDIENTS
| 1/4 | c | Finely chopped onions |
| 2 | t | 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 | t | Cayenne pepper |
| 1/2 | t | Salt |
| 3/4 | t | 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 | T | Tarragon vinegar |
| 2 | Whole cloves | |
| 1 | 35-oz italian peeled | |
| tomatoes drained and | ||
| coarsely chopped | ||
| 1 | t | Sugar |
| 1/4 | t | Cinnamon |
| 1 | Stick butter | |
| 1/4 | c | Drained capers |
| 1 | small italian flat-leaf | |
| parsley stemmed and | ||
| finely | ||
| chopped |
INSTRUCTIONS
From: arielle@taronga.com (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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