2 lbs. fresh shark fillets
1 tbsp. parsley, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup dry sauterne wine
3 firm tomatoes, diced
3 tbsp. cooking oil
Salt and pepper
1 tbsp. parsley, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup dry sauterne wine
3 firm tomatoes, diced
3 tbsp. cooking oil
Salt and pepper
method
1. Wipe fillets with damp cloth. Pour oil on oven-proof dish; place over open flame.
2. Add onion, parsley, garlic, tomatoes, salt and pepper to taste.
3. Place fillets carefully over top of vegetables. Cover and bring to a boil.
4. Lower flame; simmer for 15 minutes
5. Add wine and bring to a boil.
6. Transfer dish to 350 degree oven and bake 10 minutes or until fish flakes easily with a fork.
7. Carefully remove fish from sauce using large spatula. Arrange fillets on preheated platter. Keep warm.
8. Strain sauce through sieve and heat to a boil. Sauce should be reduced by this time. Pour hot sauce over fillets and serve
2. Add onion, parsley, garlic, tomatoes, salt and pepper to taste.
3. Place fillets carefully over top of vegetables. Cover and bring to a boil.
4. Lower flame; simmer for 15 minutes
5. Add wine and bring to a boil.
6. Transfer dish to 350 degree oven and bake 10 minutes or until fish flakes easily with a fork.
7. Carefully remove fish from sauce using large spatula. Arrange fillets on preheated platter. Keep warm.
8. Strain sauce through sieve and heat to a boil. Sauce should be reduced by this time. Pour hot sauce over fillets and serve
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