Shark with Grilled Vegetables

Name: Shark with Grilled Vegetables
Yield: Serves 4
Ingredients: 200 g (7 oz) shark, tunny or swordfish steaks; 200 g (7 oz) shark, tunny or swordfish steaks; 8 small leeks, well washed; 200 g (7 oz) shark, tunny or swordfish steaks; 2 red peppers; 4 small courgettes, cut lengthwise into quarters; olive oil; 450 g (1 lb) firm small aubergines; salt and pepper; 1 tablespoon fresh thyme, finely chopped; salt and pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This is a natural for barbeques but it can also be done successfully under a good grill.

Ingredients

200 g (7 oz) shark, tunny or swordfish steaks
8 small leeks

Fish course
Pescatarian
Gluten-free

Method

Blanch the leeks in boiling salted water for 3 minutes, remove and set on tea cloths to drain. Add the courgettes to the pan, blanch for 2 minutes and drain. Place the peppers and aubergines in an oven dish, sprinkle with olive oil and season. Cover and set in an oven heated to 180°C/350°F/gas 4 for 20-25 minutes, or until tender. Remove the aubergines from the dish but leave the peppers, cover