Mako Shark with Anchovy and Caper Sauce
This elegant dish features firm mako shark steaks (or swordfish) that are first marinated in a vibrant blend of lemon, sweet paprika, and fresh herbs to tenderize and infuse flavor. The star of the show is the luxurious sauce: a reduction of anchovies, white wine, and tarragon vinegar simmered with Italian tomatoes, cinnamon, and butter, then finished with briny capers and fresh parsley. The result is a perfect balance of bright acidity, savory depth, and creamy texture. It’s an impressive yet manageable meal perfect for date nights, dinner parties, or when you want to treat yourself to a gourmet seafood experience at home.
Description
This elegant dish features firm mako shark steaks (or swordfish) that are first marinated in a vibrant blend of lemon, sweet paprika, and fresh herbs to tenderize and infuse flavor. The star of the show is the luxurious sauce: a reduction of anchovies, white wine, and tarragon vinegar simmered with Italian tomatoes, cinnamon, and butter, then finished with briny capers and fresh parsley. The result is a perfect balance of bright acidity, savory depth, and creamy texture. It’s an impressive yet manageable meal perfect for date nights, dinner parties, or when you want to treat yourself to a gourmet seafood experience at home.
Ingredients
- 1/4 cup finely chopped onions
- 2 teaspoons coarsely chopped garlic
- 3 bay leaves
- 1/4 cup imported sweet paprika
- 1/4 cup fresh lemon juice
- 1 1/3 cups olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 6 mako shark or swordfish steaks (about 8 ounces each)
- 10 anchovy fillets, rinsed and finely chopped
- 1/4 cup dry white wine
- 2 tablespoons tarragon vinegar
- 2 whole cloves
- 1 can (35 ounces) Italian peeled tomatoes, drained and coarsely chopped
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1 stick (4 ounces) butter
- 1/4 cup drained capers
- 1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
Directions
- 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. Add the shark steaks and turn to coat evenly. Set aside to marinate for 1 hour, turning every 20 minutes.
- 2
Preheat the broiler.- 3
In a large nonreactive saucepan, sauté the anchovies in the remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes.- 4
Add the white wine, tarragon vinegar, and cloves. Reduce heat to low and cook for 5 minutes.- 5
Strain the liquid to remove solids, then return the sauce to the pan.- 6
Add the tomatoes, sugar, and cinnamon to the sauce. Simmer over moderate heat until slightly thickened, 8 to 10 minutes.- 7
Reduce the heat to low. Add the butter, 1 tablespoon at a time, stirring until completely melted.- 8
Add the capers, parsley, and the remaining 1/2 teaspoon pepper to the sauce. Cover to keep warm.- 9
Remove the shark steaks from the marinade and pat dry with paper towels.- 10
Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side.- 11
Pour the warm sauce over the fish and serve immediately.NoteSwordfish is an excellent and more widely available substitute for mako shark.
If you prefer a less intense anchovy flavor, reduce the number of fillets to 6.
The sauce can be made ahead and reheated gently before serving.
Ensure your saucepan is nonreactive (stainless steel or enamel) to prevent the acidic ingredients from altering the flavor.
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