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Sautéed Shark with Fiery Cilantro-Mint Sauce |
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Serves: 4
Print this Recipe
(Tiburón en Salsa de Cilantro-Yerbabuena)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Commercial marketing of shark has come into its own in recent years, and it's now available in many United States fish markets and some supermarkets as well. Fresh fish markets in Mexico regularly offer shark of whatever variety is caught along its extensive shoreline. Cazón (dogfish) is used in the Yucatán along the Caribbean coast. Other shark species, such as mako shark and thresher shark are frequently marketed in Mexico and the United States. Here, markets generally sell shark as steaks that are firm and very low in fat, and very similar to swordfish. This tangy sauce goes well with the mild flavor of shark. The sauce can be made ahead.
4 (6-ounce) shark steaks, trimmed of any skin
2 teaspoons fresh lime juice
1 clove garlic (medium), mashed
Fiery Cilantro-Mint Sauce
2 tablespoons olive oil
1/2 teaspoon salt
1. Put the shark on a plate and rub with the lime juice and garlic. Let stand about 20 minutes.
2. Meanwhile, prepare the sauce. Then, in a large skillet, heat the oil over medium heat until it shimmers. Pat the fish dry with paper towels and put in the pan. Cook about 4 to 5 minutes per side or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot with a little of the sauce spooned over the fish.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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