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Shark Steak in a Tangy Raspberry Sauce
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Recipe Information
Michelle Wilmore


  • Shark:
  • 2 lbs (.9 kg). blue shark
  • flour
  • salt and pepper
  • olive oil
  • Sauce:
  • 1/2 cup (125 ml) white wine
  • 1/4 cup (60 ml) balsmic vinegar
  • 1/4 cup (60 ml) fresh raspberries
  • 1 tsp (5 ml). sugar
  • 2 tbsp (30 ml). butter
  • Shark:
  • Cut shark into three pieces.
  • Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
  • Wash shark, and pat dry.
  • Heat frying pan with a little olive oil.
  • Dredge shark into flour mixture and place into pan.
  • Cook for only about four minutes per side, then remove from pan, cover and set aside.
  • Sauce:
  • Heat butter in sauce pan.
  • Add 2 tbsp (30 ml). of flour and brown.
  • In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan and slowly stir on low heat.
  • Lastly stir in raspberries.
  • Slowly stir on low heat until sauce thickens, remove from stove and serve.
  • Serve shark with a little sauce on top.
I have made this recipe quite a few times, it is absolutely delicious! It also does not have a fishy taste.

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