Shark Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Heat pan

Place a large skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking.

Sear

Add the fillets to the hot pan, presentation side down first. Sear without moving for 2.5–3 minutes until a golden crust forms. Flip and add 1 tablespoon butter. Continue cooking 2–3 minutes more (depending on thickness) until the fish is opaque through the center and registers about 130–135°F (54–57°C) for medium, or 145°F (63°C) for fully cooked.

Rest and finish

Transfer the fillets to a plate and squeeze half the lemon over them. Tent loosely with foil and let rest 3–4 minutes. Sprinkle chopped parsley before serving.

After removing the fish, reduce heat to medium and add the minced shallot to the same pan. If pan is dry, add a teaspoon of olive oil. Sauté shallot for 1–1.5 minutes until softened, then add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze the pan with 1 tablespoon dry white wine (or chicken stock), scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Stir in the capers and 2 tablespoons heavy cream (optional) and simmer gently for 30–60 seconds until slightly thickened. Remove from heat and whisk in 1 tablespoon cold butter if desired for gloss. Taste and adjust seasoning with salt and pepper and a squeeze of remaining lemon half if needed.

Spoon the sauce over the rested fillets and serve immediately with steamed vegetables and rice or roasted potatoes.

Plate a portion of rice or potatoes, place the seared fish on top or alongside, spoon pan sauce over the fish, garnish with extra parsley and lemon wedges, and serve warm.