The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

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.

Print Recipe