Recipe - Mako Shark With Anchovy And Caper Sauce

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

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 One fourth 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.

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/FISH

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