| 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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