Broiled Shark Steaks with Roast Pepper Cream

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Category : Fish And Sea Food

Recipe : Broiled Shark Steaks with Roast Pepper Cream

You can grill these steaks outdoors if you like; add Potato and Pepper Salad and some
sliced tomatoes for a lavish summer barbecue.

Makes 4 servings

Roast Pepper Cream:
2 servings Sweet and Hot Pepper Puree
1 tablespoon nonfat sour cream
1 1/2 teaspoons plain nonfat yogurt
2 teaspoons fresh lime juice
Fish:
2 tablespoons fresh lime juice
1/2 teaspoon salt
Four 5-ounce skinless boneless shark steaks, each 1" thick
1 teaspoon olive oil
Lime wedges, to garnish

To prepare Roast Pepper Cream, in small bowl, combine Sweet and Hot Pepper
Puree, sour cream, yogurt and juice; cover and refrigerate, 30 minutes, until
flavors are blended.
To prepare fish, in gallon-size sealable plastic bag, combine juice and salt; add
fish. Seal bag, squeezing out air; turn to coat. Refrigerate 1 hour, turning bag
occasionally.
Preheat broiler. Spray rack in broiler pan with nonstick cooking spray.
Drain and rinse fish; pat dry with paper towels. Rub fish evenly with oil.
Place fish on prepared rack; broil 4" from heat, 3-5 minutes, until lightly charred.
Turn fish over; broil 2-3 minutes longer, until fish flakes easily when tested with
fork.
Transfer fish to serving platter. Stir pan juices into Roast Pepper Cream; serve
fish with sauce and garnished with lime wedges.

EACH SERVING (1 STEAK + 1 1/2 TABLESPOONS SAUCE) PROVIDES: 1/4
Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories

PER SERVING: 209 Calories, 8 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 393
mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 30 g Protein, 62 mg Calcium