Frozen Shark in a Pan is an incredibly easy and quick second course to prepare, with very few ingredients and a fish steak that resembles swordfish but is much more economical! Frozen shark in a pan can be prepared in no time, but if you want a more substantial dish, you can try Mediterranean Shark or Livorno-style Shark, and if you have children who just can’t stand fish, try my Mugnaia-style Shark recipe and you’ll win them over!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.8 lbs shark
- 1.4 oz Taggiasca olives
- 1 oz capers
- 0.7 oz pine nuts
- 1 clove garlic
- extra virgin olive oil
- salt
- parsley
- white wine
Preparation
Heat a pan on the stove. Add a generous amount of oil and the peeled and crushed garlic.
When the garlic starts to sizzle, add the thawed frozen shark slices.
Cook the shark slices for a few minutes, then add the olives, capers, and pine nuts.
Turn the shark slices and continue cooking for another 5 minutes until the fish is well cooked on the outside.
Deglaze with white wine, let it evaporate, then cover with a lid and cook for another 2-3 minutes on very low heat.
Add a handful of chopped parsley and serve hot.
STORAGE
Store the frozen shark in a pan in the fridge, in an airtight food container, for up to 2 days.
