VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Large skillet, large mixing bowl, spoon for stirring, kitchen knife, measuring cup & spoons, spatula, large pot.
INGREDIENTS:
 | 2 Tbsp olive oil |
| 1/3 cup cilantro leaves |
| 1 1/2 Tbsp lime juice |
| 1 1/2 LB shark steaks, skin removed cut to 4 servings |
| 1 Tbsp drained capers |
| 4 Roma tomatoes |
| Salt & pepper to taste, seeded & chopped |
| Oil or pan spray |
| 2 cloves garlic, minced |
| 1 Pkg (9 oz) linguine |
| 1/4 tsp cayenne pepper |
DIRECTIONS: Using a large bowl combine oil, lime juice, capers, tomatoes, garlic, cayenne pepper & cilantro, set aside. Season fish with salt & pepper. Using a large skillet sprayed with pan spray or oil over medium-high heat add the fish & cook, turning once, until lightly browned on outside & just opaque but still moist in the thickest part. Meanwhile using a 6 quart pan cook linguine in 3 quarts of water until al dente. Drain pasta well. Set 2 Tbsp of the tomato mixture aside, lightly mix remaining mixture with hot pasta. Divide pasta among 4 warm plates. Top each serving with a piece of fish then top fish evenly with reserved tomato mixture.
SERVINGS: 4 TIME: 30 minutes
SERVING TIPS: Recommend serving with onion soup & warm garlic bread.
SHARK-LINGUINE