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Mako Shark with Anchovy and Caper Sauce

A home-style Mako Shark with Anchovy and Caper Sauce made with Onions, Garlic, Bay Leaves, Imported Sweet Paprika, and Fresh Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 2 tsp
• 3
• 1/4 cup
• 1/4 cup
• 1 1/3 cup
• 1/4 tsp
• 1/2 tsp
• 3/4 tsp
• 6
• 10
• 1/4 cup
• 2 tbsp
• 2
• 1 can
• 1 tsp
• 1/4 tsp
• 1 stick
• 1/4 cup
• 1 bunch

Method (preview)

1. 1

   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.

2. 2

   Add the shark steaks and set aside to marinate, turning every 20 minutes, for 1 hour.

3. 3

   Preheat the broiler.

4. 4

   In a large nonreactive saucepan, saute the anchovies in the remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes.

5. 5

   Add the wine, vinegar and cloves.

6. 6

   Reduce heat to low; cook for 5 minutes. Strain; return the sauce to the pan.

7. 7

   Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat until slightly thickened, 8 to 10 minutes.

8. 8

   Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring until completely melted.

9. 9

   Add the capers, parsley and remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

10. 10

    Remove the shark steaks from the marinade and pat dry.

11. 11

    Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side.

12. 12

    Pour the warm sauce over the fish and serve.