Equipment
Ingredients
Protein
- 300 g mako shark fillets, cut into 1.5 cm thick medallions
Dredge and Sear
- 30 g all-purpose flour
- 45 g unsalted butter, divided into two portions
Flavorings
- 1 lemon, juiced
- 20 g capers, drained
Nutrition (per serving)
Method
Pat the mako shark medallions completely dry with paper towels to ensure a proper sear and prevent the flour from becoming paste-like.
Dredge the shark pieces evenly in the all-purpose flour, tapping them gently against the edge of the bowl to shake off any excess.
Heat half of the unsalted butter in a large skillet over medium-high heat until the foaming subsides and it begins to smell nutty.
Sear the shark cutlets for two to three minutes per side until deeply golden brown on the outside and the internal temperature reaches 63°C/145°F.
Transfer the cooked shark to a warm plate and cover loosely to keep warm while preparing the pan sauce.
Deglaze the hot skillet with the fresh lemon juice, using tongs or a wooden spoon to scrape up the golden browned bits from the bottom of the pan.
Add the remaining butter and drained capers to the skillet, lowering the heat and swirling the pan continuously until the sauce is creamy and lightly emulsified.
Serve the rested mako shark immediately, pouring the warm lemon caper butter sauce generously over the top of the medallions.
Chef's Notes
- Mako shark is an incredibly meaty, dense fish often compared to swordfish. It requires careful attention during the brief searing process to avoid becoming tough.
- For the best pan sauce, ensure the butter added at the end is cold. The temperature differential helps create a creamy, stable suspension rather than a greasy pool.
- Because this recipe relies on exactly five ingredients, the briny punch of the capers acts as the primary seasoning. If your capers are salt-packed rather than brined, soak them in water for ten minutes before using.
Storage
Refrigerator: 2 days — Reheat very gently in a skillet over low heat to prevent the dense shark meat from drying out.
