Try this Mako Shark with Anchovy and Caper Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Mako Shark with Anchovy and Caper Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cn (35-oz) italian peeled; 1 Butter; 2 ts Coarsely chopped garlic; 1/2 ts Salt; 10 Anchovy fillets; rinsed and; 2 Cloves; 1 ts Sugar; 3 Bay Leaves; 1/4 c Fresh Lemon Juice; 1 bn (small) italian flat-leaf; 2 tb Tarragon Vinegar; 1/4 ts Cinnamon; 1 1/3 c olive oil; 1/4 c Finely chopped onions; 1/4 ts Cayenne pepper; 1/4 c Dry white wine; 1/4 c Drained capers; 3/4 ts Black Pepper freshly ground; 1/4 c Imported sweet paprika; 6 Mako shark or swordfish

Find the most delicious recipes here

INGREDIENTS

1 cn (35-oz) italian peeled
1 Butter
2 ts Coarsely chopped garlic
1/2 ts Salt
10 Anchovy fillets; rinsed and
2 Cloves
1 ts Sugar
3 Bay Leaves
1/4 c Fresh Lemon Juice
1 bn (small) italian flat-leaf
2 tb Tarragon Vinegar
1/4 ts Cinnamon
1 1/3 c olive oil
1/4 c Finely chopped onions
1/4 ts Cayenne pepper
1/4 c Dry white wine
1/4 c Drained capers
3/4 ts Black Pepper ; freshly ground
1/4 c Imported sweet paprika
6 Mako shark or swordfish

Servings

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 G Internet, G Internet.

NOTES

Alert editor

Mako Shark with Anchovy and Caper Sauce

1 cn (35-oz) italian peeled
1 Butter
2 ts Coarsely chopped garlic
1/2 ts Salt
10 Anchovy fillets; rinsed and
2 Cloves
1 ts Sugar
3 Bay Leaves
1/4 c Fresh Lemon Juice
1 bn (small) italian flat-leaf
2 tb Tarragon Vinegar
1/4 ts Cinnamon
1 1/3 c olive oil
1/4 c Finely chopped onions
1/4 ts Cayenne pepper
1/4 c Dry white wine
1/4 c Drained capers
3/4 ts Black Pepper freshly ground
1/4 c Imported sweet paprika
6 Mako shark or swordfish

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 G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (95g)
Recipe Makes: 6 Servings

Calories: 411
Calories from Fat: 389 (95%)

Amt Per Serving		% DV

	Total Fat 43.2g	58 %
	Saturated Fat 21.2g	106 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 2.6g
Cholesterol 81mg		25 %
Sodium 394.6mg		14 %
Potassium 93.7mg		2 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 5.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 411

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe