Shark with Grilled Vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

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.


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


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