Piccata of Mako Shark With Capers and Lemon
Updated Oct. 12, 2023
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra-virgin olive oil or unsalted butter
- ¾of a pound slices of mako shark no more than ¼-inch thick
- 1small lemon, peeled and sliced, with each slice cut into 8 to 12 pieces
- ⅛teaspoon salt
- ⅛teaspoon freshly ground white pepper
- 1½teaspoons capers, well rinsed and dried
- 2tablespoons finely chopped Italian parsley
Nutritional analysis per serving (2 servings)
292 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 333 milligrams sodium
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
Add lemon pieces, salt, pepper and capers to the skillet and heat through, then pour over the fish.
- Step 3
Sprinkle with parsley and serve at once.
Private Notes
Comments
Add some finely minced garlic to the sauce, and mince/mash the capers if they are large. Moisten the sauce with a spoonful or two of white wine and simmer briefly to dissipate the alcohol. Thicker pieces of fish can be transferred to a heatproof platter or gratin dish to finish cooking in a moderate oven.
We really like this piccata, made without butter. It is excellent with some Alaskan halibut. Agree with a splash of white wine, and we usually double the capers called for. I also throw in a cube of frozen chopped cilantro. In this time of COVID, we buy more cilantro than we need, wash it well, and process it with a drizzle or two of olive oil, then freeze in ice cube trays. Sometimes we add a spoonful or so of Dijon mustard.
We use cilantro (or pesto) instead of parsley, and make this with Alaskan halibut. Because the halibut is thicker than the 1/4 inch slices of mako called for, we saute each side pretty well, getting some browning done, pop the fillet into a warm (~200°) oven, then deglaze the pan w a splash of pinot grigio, put in the sauce ingredients (including cilantro), and pour that over the fish when it comes out of the oven in ~10 minutes. It is our family's go-to method for firm white fish.
We use cilantro (or pesto) instead of parsley, and make this with Alaskan halibut. Because the halibut is thicker than the 1/4 inch slices of mako called for, we saute each side pretty well, getting some browning done, pop the fillet into a warm (~200°) oven, then deglaze the pan w a splash of pinot grigio, put in the sauce ingredients (including cilantro), and pour that over the fish when it comes out of the oven in ~10 minutes. It is our family's go-to method for firm white fish.
We really like this piccata, made without butter. It is excellent with some Alaskan halibut. Agree with a splash of white wine, and we usually double the capers called for. I also throw in a cube of frozen chopped cilantro. In this time of COVID, we buy more cilantro than we need, wash it well, and process it with a drizzle or two of olive oil, then freeze in ice cube trays. Sometimes we add a spoonful or so of Dijon mustard.
Add some finely minced garlic to the sauce, and mince/mash the capers if they are large. Moisten the sauce with a spoonful or two of white wine and simmer briefly to dissipate the alcohol. Thicker pieces of fish can be transferred to a heatproof platter or gratin dish to finish cooking in a moderate oven.
Advertisement