I’m hooked on puns! While at my favorite fish monger, Crosby’s Crabs, I was directed to the fresh fish counter, and my guide pointed to the fresh shark. Shark! Shark! So I said, “ I’m in,” and he got me a nice thick piece. Now, I had had shark 40 years ago , but I was unimpressed because I thought it had a very strong flavor. The thing I didn’t know is you have to soak it in milk for at least 2 hours. After doing that and adding an herb butter on top, we have a winner. I hope you like it.
1 pound mako shark steaks, two inches thick
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon salt substitute
1 teaspoon garlic powder
2 tablespoons lime juice
Olive oil for sauté
1 cup butter softened
2 teaspoons dry chives
2 teaspoons dry parsley
1/2 teaspoon lime zest
Soak shark steaks for at least 2 hours and up to 6 hours.
In an appropriate-size microwave safe bowl,
soften butter at room temperature or microwave in 8 second bursts until soft.
Add parsley, chives, and lime zest, and mix until incorporated.
Roll mixture in plastic wrap in a log shape.
Refrigerate for 2 hours.
Preheat oven to 350.
Heat an oven safe pan on medium high heat.
Sprinkle the shark with salt, pepper, and salt substitute on both sides.
Add olive oil to pan.
Add shark to pan and cook for 3 minutes until you have a nice brown seer.
Turn shark over and top with two pats of the herb butter. Cook for 3 minutes.
Place pan in oven and bake for 15 minutes.
To serve, top shark with another pat of butter and a squeeze of lime.
Serve with green beans.