" Jaws" Man Eating Shark......and Loving It

Just when you thought it was safe to go back in the water... But don't worry, with this scrumptious dish, you can eat the shark before he eats you!

You will need:

  • 1 1/2-2 lbs shark steak or filet
  • 2 tbsp chopped garlic
  • 5 tbsp olive oil
  • 1 tsp chili flakes
  • 1 tsp cumin
  • 1 tsp oregano
  • flour, for dusting
  • 1 yellow onion, sliced
  • 1/2 cup white wine
  • 2 tbsp capers
  • 1/4 cup olives
  • 3 cups chopped tomatoes (or 1-28 oz can chopped Italian tomatoes)
  • 1-12 oz bottle clam juice
  • 2 bunches chard, washed and cut into 2" strips
  • salt and pepper to taste
  • 1 copy "Mack the Knife"

Directions:

1. In a large mixing bowl, combine and stir together the garlic, 3 tbsp of the olive oil, chile flakes, cumin and oregano.

2. Cut the shark into 2" chunks and toss with the garlic and olive oil mixture. Set aside.

3. Heat a large skillet over medium-high heat until quite hot. Add the remaining olive oil and swirl the pan to coat the bottom evenly.

4. Dust the shark with a small amount of flour, season with salt and pepper and quickly sear the shark in batches until lightly browned, but not fully cooked through.

5. Transfer the browned fish to a warm platter.

6. Reduce the heat under the skillet to medium, add the sliced onions and saute about 5 minutes.

7. When the onion becomes translucent, add the white wine. Using a wooden spoon, scrape the bottom of the pan to loosen any tasty brown bits stuck to its surface.

8. Add the capers, olives and tomatoes and saute a moment before adding the clam juice. Reducing the heat to low and simmer uncovered, for 15 minutes.

9. Add and stir in the chard, cover and cook for 5 minutes.

10. Return the browned shark back to the skillet and cook no more than 5 minutes, until just heated through.

11. Season to taste with salt and pepper, ladle into bowls and serve with chunks of hot garlic bread.

12. Tip: No need to worry about cleanup! Cooked properly, this dish should start a feeding frenzy that won't stop until your guests have frantically devoured everything in front of them: dishes, silverware, placemats, napkins...



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