Mako Shark Meunière is a fish main course made with mako shark, a fish steak similar to swordfish, but much less prestigious, and consequently, much more economical. The Mako Shark Meunière has the same main fish cut as the Mediterranean Mako Shark and the Livorno-style Mako Shark.
Usually, sole meunière is more common, but since sole is also very expensive, and the meunière recipe is really very good, I recommend trying this recipe with a fish steak that is indeed more economical, but not less tasty.
If you like this recipe, I recommend not missing my other fish-based recipes!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.75 lbs mako shark
- 1 lemon
- parsley
- salt
- milk
- flour
- 1.5 tbsp clarified butter
Preparation
Wash and clean the parsley, then chop it very finely with a knife, or with a mezzaluna, and then set it aside.
It will be used to garnish the Mako Shark Meunière before serving.
Wash the lemon as well, cut it in half and extract the juice with a citrus juicer.
Dip the mako shark slices first in milk and then in flour.
Place the slices of mako shark on a cutting board, and continue breading the others one by one.
Heat a pan and add the clarified butter inside.
When the butter is completely melted, add the slices of mako shark.
Cook the mako shark slices for at least 8 minutes on each side.
Flip the slices of mako shark and finish cooking on the other side.
Deglaze with lemon juice, add salt and parsley, and serve on the table.
STORAGE
Store the Mako Shark Meunière in the fridge for a maximum of two days, closed in an airtight food container.
