Bonnethead Shark over Risotto

By: Hannah Lee Leidy

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    Risotto|Bonnethead Shark
  • 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|1 pound shark, cleaned, skinned, cut into 4 inch pieces, 1 tablespoon capers, 1 tablespoon extra virgin


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.

  • Part of the #tlprecipeshare series. Recipe from Bill Milcarek, Isle of Palms, South Carolina.

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