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Bonnethead Shark over Risotto



⅓ cup extra virgin olive oil

1 tablespoon butter

3 cloves garlic, chopped

½ cup yellow onion, chopped

1 ½ cups Arborio rice

6 cups chicken or shrimp stock

1 can (28 ounces) crushed tomatoes

Salt and Pepper to taste

½ teaspoon crushed red pepper, optional

Bonnethead Shark

1 pound shark, cleaned, skinned, cut into 4 inch pieces

1 tablespoon capers

1 tablespoon extra virgin olive oil

Juice from ½ lemon

3 rosemary sprigs



In a large pot on low heat add olive oil and garlic, after 5 minutes add onion and butter, raise heat to medium.  Cook for 5 minutes.  Raise heat to high and add the rice.  After 2 minutes add the crushed tomatoes.  Constantly stirring, slowly add stock as liquid thickens.  Salt and pepper to taste.

Bonnethead Shark

In a large pan on medium heat add olive oil and rosemary.  Once pan is hot add shark, lemon juice, and capers, cook on each side for 2-3 minutes.

Plate shark with rosemary over risotto.

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