This past weekend, my dad fished a shark tournament. Although he did not win, he came home with a beautiful (and delicious) Mako shark. As you have heard me say before, there is nothing better than fresh seafood. Whenever possible, I try to catch and cook all my own fish. With fresh mako steaks in the refrigerator, I knew we were all in for a delicious treat.
Recipe yields 4 hearty servings
4 large Mako steaks
Juice from 1 lemon
2 tsp salt
2 tbsp extra virgin olive oil
1/4 cup unsalted butter
1 tbsp garlic powder
1 tbsp basil
Once the butter is softened, add it to a bowl with the garlic powder and basil. Using a spoon or spatula, mix together the ingredients to incorporate the spices into the butter.
Spoon the butter onto a piece of wax paper and roll it into a log form. Place in the refrigerator to harden before use.
Place the mako steaks in a large bowl and cover with lemon juice. Sprinkle both sides of each steak with the salt. I cut each of my steaks in half to make them into more manageable pieces. Feel free to leave yours whole for a more grandiose presentation.
You can now cook the steaks either on the grill or in a saute pan. I used a pan and first heated up 1 tablespoon of the oil. Place the steaks in the pan and cook for 5-6 minutes on medium-high heat without moving. Helpful Hint: If you can resist, do not touch/poke/move/peak at the steaks. Let them sit there in the pan. This will help them get nice and charred.
After a few minutes, flip the steaks over and cook until the steaks are cooked through. About another 3-4 minutes or so (depending on how thick they are).
Once finished, remove from the pan and into a serving dish. Cook the remaining steaks if you couldn't fit them all in one pan (like me!).
Just prior to serving, add a spat of the herb butter to the top of each steak. As the butter melts, all of those delicious flavors will drip right into the steaks. Serve alongside some fresh vegetables and enjoy!