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Mako Shark With A Sicilian Flair Over Zucchini Squash Pasta

Posted by Capt. Ken Lahr on


  • 1/3 Cup raisins
  • 5 tablespoons olive oil (good quality olive oil make a difference)
  • 1 small white onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups of ripe Grape tomatoes, cut in half
  • 1/2 Cup diced Κalamata Οlives
  • 2 TBS capers, drained & rinsed
  • 2 pounds Mako Shark steaks
  • One medium size Zucchini Squash


  1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside.
    Preheat oven to 400 degrees F (200 degrees C).
  2. Heat olive oil in a large saucepan or skillet over medium-high heat. Saute onion and garlic until soft (7-10 min).
  3. Stir in raisins, tomatoes, olives and capers. In an open pan, reduce heat to medium and cook for 15 minutes.
  4. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the 1/2 of the cooked sauce. Bake in 400 degree oven for 15 to 20 minutes or until steaks flake with a fork.  Be careful not to over cook.
  5. While steaks are cooking shred the Zucchini Squash into pasta strips and fold into the remaining sauce.  Cook until the pasta strips are tender, 12 to 15 min.
  6. Plate by placing the Zucchini Squash pasta on the plate and overlay the Mako Steak.

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