Lou Decruss wrote:
> On Wed, 17 Oct 2007 10:00:17 -0500, "jmcquown"
> > wrote:
>
>> I'll peruse through my cookbooks but thought I'd ask: does anyone
>> here have a preferred way to prepare swordfish steaks? I got a
>> great deal on two swordfish steaks (flash frozen, of course; they're
>> thawing in the fridge now).
>>
>> I had grilled swordfish in a restaurant some 10 years ago. It was
>> fantastic. (It actually tasted like a very tender cut of grilled
>> beef.) But it's going to rain by dinner time and I'm not one who
>> grills in rain, nor sleet, nor snow LOL I can always broil it.
>>
>> At any rate, I'm not looking for a cooking method so much as
>> seasoning suggestions. I prefer something simple. No complex
>> sauces or marinades (unless it's simply *outstanding*). I don't
>> want to take away from the taste of the fish, I want to compliment
>> it.
>>
>> If it matters, at the moment I'm planning to saute some spinach
>> until it's wilted in an olive oil/butter combo with garlic. This
>> could change, of course I'm not sure what other (if any) side
>> dish I might prepare.
>>
>> Suggestions? Thanks!
>
> This recipe works with both swordfish and shark. It IS outstanding
> as is, but if it's to complicated pick and choose what you like.
>
> Lou
>
Lou, Lou, Lou! It's not about too complicated which (possibly) suggests I
can't deal with a recipe with more than 5 ingredients. But it does depend
on the ingredients on hand. I don't have any capers or anchovies. But
thank you for the recipe. I'll save it!

>
> Mako Shark with Anchovy and Caper Sauce
>
> 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
>
> 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.