Recipe
Shark Au Poivre
Ingredients
- 3 tablespoon olive oil, in all
- 20 jalapenos, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups)
- 1 tablespoon minced garlic
- 1/2 cup chopped onions
- 2 cups water
- 1 cup distilled white vinegar
- 4 (6 ounce) shark steaks
- Essence
- 4 cups shoestring potatoes, fried
- Brunoise red peppers
- Brunoise yellow peppers
- Chopped chives
Directions
- Preheat the grill. In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos, garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature. In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. **The sauce is better if it is allowed to age for 2 weeks before serving. Season the shark with olive oil and Essence. Place the shark on the grill and cook for 4 minutes on each side for medium.
Recipe Details
- Source: Essence Of Emeril EE2395
- Dish Type: Entree
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