Thresher Shark with Fresh Herbs in Olive Oil
On Sunday, I bought this lovely fresh Thresher Shark right from the boat at the Channel Islands Farmers’ Market. This recipe is inspired by a beautiful new cookbook, Wine Country Cooking by Joanne Weir. The Shark was quickly pan-fried in Olive Oil, then drizzled with a combination of herbs from our garden, Minced Garlic, Capers, Citrus Olive Oil, and Lemon Juice.
We liked this method and combination of flavors so much and this is such an easy, elegant, summer entree, that we’ll use this method again. It was wonderful with fish and would work well with steak, or chicken, as well.
|Sunset view from our rooftop|
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