BROILED LEMON PEPPER MAKO SHARK.....more recipes

24 oz mako shark cut into 6 oz. Pieces - Serves 4
Season with sea salt and lemon pepper
Drizzle olive on top of shark and place in oven. First broil for about 4 minutes then turn to 400 degrees for remainder of cooking time

SALAD & GARNISH
2 medium red onions
1 tbs honey
1/4 cup raspberry vinegar
Olive oil Chopped tarragon

Slice red onion VT. inch thick and place in mixing bow.
Add remaining ingredients and toss
Season to taste, cover and let sit for 10 minutes

DANISH BLUE CHEESE AND CHIVE CREAM
2 tbs blue cheese preferably Danish blue (mild blue cheese)
2 tbs chopped shallots
1/2 cup white wine
1 cup 35%creasm
1 clove garlic-pureed Chopped chives Juice of half a lemon

In saucepot with olive oil saute shallots and garlic until transparent
Add wine and reduce by half
Add cheese, cream and lemon juice and stir until cheese is melted and is a smooth texture Season to taste
Right before serving add chopped chive

PRESENTATION
1 bunch well washed aruguala leaves
Place sauce on bottom of plate add lemon pepper shark
Dress aruguala with a little olive oil and fresh lemon and place leaves around plate
Place onion rings around fish and aruguala