Tunny or Shark with Ginger and Coriander Sauce

Name: Tunny or Shark with Ginger and Coriander Sauce
Yield: Serves 4 as a first course
Cuisine: American
Ingredients: salt and freshly ground black pepper; 1 teaspoon, fresh coriander, chopped; 3 tomatoes, skinned, seeded, and chopped; 1 shallot, very finely chopped; 40 g (1½ oz) piece of fresh ginger, peeled and finely chopped; 200 ml (good ¼ pint) fish stock; 5 tablespoons butter; 4 x 60 g (2 oz) 5 mm (¼ inch) thick slices of tunny or shark

Preparation info

Serves
4
as a first course

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Well heated plates cook the thin slices of fish most effectively in this recipe adapted from Jeremiah Tower’s New American Classics, (1986). With all the ingredients prepared and on hand, the recipe literally takes 5 minutes.

Ingredients

Starter
Pescatarian
Gluten-free

Ingredients

Method