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Cape Shark in Essence of Fennel

1 (12-oz.) cape shark fillet
1 fresh fennel bulb, greens and stem attached
2 cups homemade chicken stock, or substitute canned
1 clove large garlic, peeled
1 tablespoon olive oil
1 cup whipping cream

Divide cape shark into 4 equal portions; discard bony-looking cartilage. If desired, trim edible red edges. Rinse fennel; cut off leaves and stem near top of bulb. Slice bulb into ½-inch thick cross sections; set aside. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately ½ cup. In a 2-quart saucepan, heat broth, chopped fennel and garlic until boiling. Reduce heat to simmer, add fish, cover and poach gently (liquid should just 'quiver') for 10 minutes or until flesh is white. Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm. Stir cream into poaching liquid, raise heat to medium and cook, uncovered for 20 to 25 minutes, stirring occasionally, or until sauce is reduced by one half (should have consistency of syrup). While liquid is reducing, heat oil in large skillet. Saute fennel slices, turning once, until tender-crisp (5 to 10 minutes). Divide fennel slices among four dinner plates; top with cape shark. When sauce is reduced, strain and pour over fish. Garnish each plate with finely chopped fennel leaves and decorative circles or festive 'flowers' crafted from fresh carrot, if desired. Serving Size: 4
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Grilled Shark

1/2 c Soy sauce
1/4 c Catsup
2 tb Lemon juice
2 x Cloves garlic, minced
6 x Swordfish or salmon steaks
1/2 c Orange juice
1/4 c Chopped fresh parsley
1/3 tb Ground pepper
6 x Shark steaks, (or mahi-mahi or swordfish)

Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
Makes 6 servings .
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Shark Amandine

1/2 c Slivered almonds
2 T Butter
2 T Chopped parsley
6 T Melted butter
1 T Grated lemon rind
2 T Freshly squeezed lemon juice
4 Shark fillets
4 T Sherry
Freshly ground pepper
1/2 lb Bacon; fried and crumbled
4 Green onions; chopped
Lemon wedges

Lightly brown the almonds in the butter and set aside. Add parsley, butter, lemon rind, and juice. Rub both sides of the fillets with the sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter. Sprinke with the almonds, bacon, and green onions. Garnish with lemon wedges.
COMMENTS: Swordfish or mahi-mahi may be substituted if shark is unavailable.
Yield: 4 servings
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Shark Teriyaki Sorta

1 lb Shark steak
1 tb Teriyaki sauce
1 ts Honey
1 tb Lemon juice
3 tb Margarine; melted
1 Garlic clove; minced
1 tb Sesame seeds

Place fish in one of those hinged wore grills sprayed with Pam, etc. Combine remaining ingredients and baste fish. Cook 4 to 6 inches from moderately hot coals for 4 to 5 minutes. Baste with sauce and turn. Cook for another 4 to 5 minutes or until fish flakes easily. Makes 3 servings.
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