Shark Steaks With Tomatoes

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

My step daughter prepared this recipe for my DH and me many years ago. It was outstanding. My SD lives in Switzerland, and she and her husband visit once a year. For some reason we have never had this dish again. I have never actually prepared the recipe but I still remember how good it was. I will have to try it sometime soon. Preparation time includes time to marinate the shark steaks. I always guess the prep and cooking time.

Ingredients Nutrition

Directions

  1. For the Shark Steaks:.
  2. Sprinkle salt, pepper, and Mrs Dash on shark steaks.
  3. Rub shark steaks with lemon juice.
  4. Marinate shark steaks in refrigerator for one hour.
  5. Lightly coat shark steaks with flour.
  6. Heat 2 tablespoons butter in frying pan.
  7. Saute shark steaks on both sides.
  8. Place shark steaks in warm glass casserole and cover with foil to keep warm.
  9. For the Vegetables:.
  10. Heat 3 tablespoons butter in frying pan.
  11. Saute 1 clove garlic and onions for 2 or 3 minutes, until onions are translucent.
  12. Add wine and continue cooking on medium heat until fluid is reduced by one half.
  13. Add tomatoes and tarragon and continue cooking on medium heat for 2 minutes.
  14. Pour over shark steaks and keep warm.
  15. For the Topping:.
  16. Combine bread-crumbs, mustard, garlic and parsley and mix well.
  17. Place on top of shark steaks and vegetables.
  18. Place little pieces of butter on top of bread-crumb mixture.
  19. Bake at 350 approximately 5 minutes or until thoroughly heated and butter is melted.
Most Helpful

5 5

Another winner Mrs J!!! This was gorgeous I made as is except I used panko flakes for the breadcrumbs and I used sun dried tomatoes instead of fresh. We are not big tomato fans but do enjoy sun dried. It was absolutely outstanding and we all said so. I loved all the flavours that came through and the crunchy topping is excellent. I did add a tablespoon of fresh tarragon as I guessed you used dried, even if I was wrong it was still so yummy. A definite keeper and I will be enjoying this again and again.