Mako Shark With Green Peppercorn Sauce
Updated October 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 mako shark steak (about 1 ½ to 2 pounds)
Juice ½ lemon
2 tablespoons butter
1 tablespoon peanut or vegetable oil
3 shallots, minced
½ cup brandy
½ cup dry red wine
1 ½ tablespoons green peppercorns, crushed
½ cup heavy cream
Coarse salt and freshly ground pepper to taste
Chopped parsley to garnish
Nutritional analysis per serving (4 servings)
11 grams carbs; 150 milligrams cholesterol; 570 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 29 grams fat; 2 grams fiber; 835 milligrams sodium; 44 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the steak dry with paper towels. Sprinkle on both sides with lemon juice and set aside.
- Step 2
Heat the butter and the vegetable oil in a large skillet. Add the steak and brown on both sides. Turn heat down and cook for about five minutes on each side, or until done. Remove to a heated platter and keep warm.
- Step 3
Add the shallots and saute for one minute. Add the brandy, wine and peppercorns and bring to boil, stirring. Add the cream and season with salt and pepper.
- Step 4
Pour the sauce onto the steak, sprinkle with parsley and serve.
This also works with tuna, halibut or swordfish steaks or red snapper fillets.
Private Notes
Comments
The flavor was okay, but I thought the sauce was too thin. And the shallots needed more than one minute to cook. I did add mushrooms (already cooked) once the shallots were done and this helped bulk up the sauce. I didn't have green peppercorns and used black instead - probably a big mistake.