Ingredients
- 1 tablespoon extra-virgin olive oil or unsalted butter
- ¾ of a pound slices of mako shark no more than 1/4-inch thick
- 1 small lemon, peeled and sliced, with each slice cut into 8 to 12 pieces
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground white pepper
- 1 ½ teaspoons capers, well rinsed and dried
- 2 tablespoons finely chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (2 servings)
283 calories; 14 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 86 milligrams cholesterol; 332 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Heat the oil or butter in a large heavy skillet. Dry the shark fillets on paper towel, add them and saute over medium-high heat less than a minute on each side. Remove to a warm platter.
- Add lemon pieces, salt, pepper and capers to the skillet and heat through, then pour over the fish.
- Sprinkle with parsley and serve at once.
15 minutes
Dining and Cooking