Baked Black Tip Shark Steaks

My Grandmother went to a seminar this morning and I KNEW she'd be FAMISHED when she returned. I decided to prepare lunch for her, in advance of her return. A little Asian/Ecuadoran #FUSION!!!!!!!!!!!!!! Baked Ecuadoran Black Tip Shark fillets, with potato, stewed tomato, lime, and onion; Edamame bowls. Blackberry/Raspberry/Blueberry compote over vanilla bean Ice Cream to finish.

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 1  lb  black tip  shark steaks or 1  lb  fillets
• 1  large idaho potato
• 1  large lime
• 1  large sweet onion
• 1 (12 ounce) can stewed tomatoes
•  weber's roasted  garlic and herb seasoning
• 1⁄3 cup  shiraz wine
• 6  slices unsalted butter
•  fresh ground tellicherry peppercorn

Directions

1. Preheat oven to 375°.
2. In large glass, rectangular, baking dish, place 6 pats of butter in two lines of three pats each, across the pan.
3. Wash, and slice the potato into 1/2 inch slices.
4. Lay the potatoes in a single layer between the butter, or on top.
5. Sprinkle 1/3 of the ground peppercorns.
6. Slice the onion into 1/2 inch rings, and push rings loose and lay on top of potatoes.
7. Season lightly with Weber's seasoning.
8. Place shark steaks in the center of the baking dish, on top of the potatoes and onions.
9. Season lightly with peppercorns, and seasoning mix.
10. Squeeze the juice of 1/2 lime, over everything in the dish.
11. Add Shiraz wine.
12. Place, uncovered, into the preheated oven, and set a timer for 40 minutes.
13. Five to 10 minutes prior to the fish timer ending, steam, or microwave, the Edamame, then sprinkle the pods lightly with sea salt, and keep them warm.
14. Plate and serve immediately.
15. Serve with Shiraz, or Chardonnay and a Baguette and butter.