Mako in Herb Butter Recipe

SpotX Wild Foods Recipe from Ray Steele
Prep:15 minutes Cook:15 minutes Difficulty:1
  • 1 kilogram mako steaks.
  • 4 cloves garlic, peeled.
  • 1 medium onion, chopped.
  • 1 lemon, cut into wedges.
  • 1 cup butter.
  • ¼ teaspoon marjoram.
  • ¼ teaspoon seafood seasoning.
  • Pinch of thyme.
  • Salt, to taste.
  • Freshly-ground black pepper, to taste.
  • Fresh Italian parsley, chopped.
  • Pinch ground oregano.
  • Melt butter in saucepan over low heat.
  • Add whole garlic, onions, seasonings and herbs.
  • Remove from heat and allow to steep (one hour).
  • Place mako steaks in a baking dish and pour herb butter over fish.
  • Cook at 180°C for 15 minutes.
  • Serve garnished with parsley and with lemon wedges on the side.

Sharks Ever wondered where the name ‘shark and tatties’ originated? The answer is simple: for many years takeaway shops used ‘lemon fish’ or ‘doggie shark’, the common names for spotted dogfish or rig, as the species of choice for their fish and chips.
Shark was easily caught and inexpensive, and incidentally made great fish and chips, battered and served with a squeeze of lemon.