Pan-Fried Shark or Swordfish

The Complete Book of American Fish and Shellfish Cookery, 1984

45 minutes — 4 Servings

Ingredients

2	pound	shark or swordfish steaks
1		lemon (juiced)
		salt
1	tablespoon	butter
1	tablespoon	olive oil
1	large	onion (chopped)
1	clove	garlic (minced)
1	tablespoon	parsley (minced)
28	ounce	canned tomatoes
1	teaspoon	basil
1⁄4	teaspoon	pepper
2	tablespoon	capers
10		black olives (pitted)
		butter and olive oil for frying
		flour

Instructions

Sprinkle shark or swordfish steaks with lemon juice and salt and let them stand for an hour.

Heat butter with olive oil and sauté onion, garlic, and parsley for 3 minutes. Stir in tomatoes (break them up with a spoon), basil, pepper, and capers, then cover and simmer for 10 minutes. Add olives in the last 5 minutes of cooking and season to taste.

Heat frying butter and olive oil very hot, dust fish with flour, then fry the steaks until browned and crisp. Serve sizzling hot accompanied by a bowl of sauce of your choice.