Friday, July 6, 2012

Mako Shark with Lemon Tarragon Butter

If you're looking for something different to cook on the grill during this hot summer weather, here's a quick easy recipe that's simply delicious.  There is very little work involved, but you can easily impress your friends with this low maintenance meal that takes less than 20 minutes to make.  The hardest part of the whole thing is finding some great quality fresh fish.  If your local fishmonger doesn't have Mako shark, you can substitute fresh swordfish or even halibut steaks.  What's important for this is making sure whatever kind of fish you get is fresh caught and not frozen.  Here's the ingredients you will need to serve 6.

  • 6 fresh Mako shark steaks about 1.5" thick
  • 4 tablespoons butter
  • Juice of half a lemon
  • 1 tablespoon chopped fresh tarragon
  • Sea salt to taste
  • 1 tablespoon olive oil
Start by melting 4 tablespoons of butter and add lemon juice and tarragon to the butter and salt to taste.  I split the butter between two ramekins, but you could put it all in one small bowl.  Once the butter mixture is in the bowls, set it in the fridge so that the butter hardens.  Preheat your grill to medium high heat and make sure the grates are well brushed and oiled.  While the grill is heating coat the Mako shark steaks with the olive oil to prevent sticking.  Grill steaks for 3 minutes a side so that fish is just cooked through but still nice and moist. Serve the fish and then top with a bit of the lemon tarragon butter and enjoy. 

We've paired this with a few different white wines that all have nice acidity.  My personal favorite is a nice Spanish Albarino. 


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