Thresher Shark with Fresh Herbs in Olive Oil
(Courtesy of Create Amazing Meals.com)
On Sunday, I bought this lovely fresh Thresher Shark right from the boat at the Channel Islands Farmers’ Market. This recipe is inspired by a beautiful new cookbook, Wine Country Cooking by Joanne Weir. The Shark was quickly pan-fried in Olive Oil, then drizzled with a combination of herbs from our garden, Minced Garlic, Capers, Citrus Olive Oil, and Lemon Juice.
We liked this method and combination of flavors so much and this is such an easy, elegant, summer entree, that we’ll use this method again. It was wonderful with fish and would work well with steak, or chicken, as well.
Ingredients
- 1 1/2 lbs of Thresher Shark Steaks
- olive oil
- fresh thyme, chopped
- fresh sage, chopped
- 5 cloves of garlic, minced
- capers
- citrus olive oil (or 2 tablespoons of orange and lemon zest mixed into regular olive oil)
- lemon juice
Preparation
Mix all the ingredients except the shark and the olive oil together in a bowl. Taste the mixture and adjust seasoning as needed. Season the shark steaks with salt and pepper and set aside. Heat a frying pan over a medium-high flame. When it gets hot, add enough olive oil to coat the bottom. Before the olive oil starts to smoke, put the shark steaks in the pan and turn the heat down to medium. Cook for 4 – 6 minutes on one side and then flip. You’ll know that the shark is done cooking when the center of the steaks are opaque. Heat the herb and oil mixture until it simmers slightly, drizzle on top of the steaks, and serve immediately!
