2 tablespoons olive oil
2 tablespoons unsalted butter
4 6-ounce shark steaks (180 g each) skinless
flour, as needed for dredging
1 yellow onion, chopped
1 red bell pepper, diced
1 bay leaf
10 basil leaves, minced
1 teaspoon garlic, minced
1 cup tomato, fresh or canned, chopped
4 fluid ounces dry white wine
salt and pepper, to taste
Lemon Pesto, recipe follows, as needed
Servings: 4
1. Heat the olive oil and butter in a large rondeau.
2. Lightly dredge the fish in flour and dust off any excess. Brown the fish in the rondeau on both sides, remove from the pan and reserve.
3. Add the onion and bell pepper to the rondeau and cook until the onion is translucent. Add the bay leaf, basil and garlic. Cook for 1 minute. Add the tomato and wine and bring to simmer. Cook for 2 minutes.
4. Return the fish to the pan; season with salt and pepper and cover. Braise in a 375°F (190°C) oven until the steaks are done, approximately 6 to 8 minutes. Serve with a portion of the cooking liquid and drizzle with Lemon Pesto.
2 tablespoons unsalted butter
4 6-ounce shark steaks (180 g each) skinless
flour, as needed for dredging
1 yellow onion, chopped
1 red bell pepper, diced
1 bay leaf
10 basil leaves, minced
1 teaspoon garlic, minced
1 cup tomato, fresh or canned, chopped
4 fluid ounces dry white wine
salt and pepper, to taste
Lemon Pesto, recipe follows, as needed
Servings: 4
1. Heat the olive oil and butter in a large rondeau.
2. Lightly dredge the fish in flour and dust off any excess. Brown the fish in the rondeau on both sides, remove from the pan and reserve.
3. Add the onion and bell pepper to the rondeau and cook until the onion is translucent. Add the bay leaf, basil and garlic. Cook for 1 minute. Add the tomato and wine and bring to simmer. Cook for 2 minutes.
4. Return the fish to the pan; season with salt and pepper and cover. Braise in a 375°F (190°C) oven until the steaks are done, approximately 6 to 8 minutes. Serve with a portion of the cooking liquid and drizzle with Lemon Pesto.
Last edited:
