Pan Seared Shark with Sauteed Vegetables over Garlic Butter Couscous

1 Shark steak (about 1 lb)

1 bunch of asparagus 

1 bunch of radishes (.75 lbs.)

1/2 - 1 bunch of basil

1 piece of ginger 

1-3 cloves of garlic

1 medium or large onion

1-3 sprigs of rosemary 

1/2 cup or 8 tbsp (1 stick) of butter 

A couple of slices of lemon

1 tsp dried basil

1 tsp paprika

1 tsp salt 

OPTIONAL:

1/2 tsp turmeric 1/2 tsp fish spice (or regular curry)

Step 1: Prepare the couscous according to the package and set aside. Generally, you add 1 cup of boiling water (after mixing in butter or oil in the hot water - I prefer butter) to 1 cup of couscous and cover for 15-20 minutes. Fluff with a fork.  Add herbs and seasonings of your choice (I used dried basil, a pinch of salt and a pinch of paprika). Set aside in the microwave or on the dining table while you prepare the rest of the meal.  

Step 2: Roughly chop or slice the aromatics (onions, garlic, shallots, etc.). Leave the fresh basil and rosemary whole. If you’re using lemon, slice it and lay next to the aromatics. 

Step 3: Heat a medium or large cast iron pan on medium to high heat. Add the butter as soon as it’s hot. Do not wait too long or you might burn the butter. 

Step 4: Add the chopped garlic and ginger along with a pinch of salt. Saute for 1 minute. 

Step 5: Lay the shark steak on the bed of garlic, ginger and hot butter mixture. 

Step 6: Arrange the aromatics around the shark, while it’s searing in the cast iron.  

Step 7: Sprinkle the seasonings (paprika, curry, salt, dried basil, etc) on top of the shark and aromatics. 

Step 8: After the flavors of the aromatics have distributed around the pan (about 50 seconds), start basting the shark steak. Add more butter if needed. 

Step 9: Baste the shark in the hot butter and aromatics for 2-5 minutes. You won’t need to slip it over, simply lean the cast iron to one side, collect the butter that flows, using a spoon, and dump that over the shark. Repeat this step until you’re satisfied with the color and texture of the fish. Some people like their seafood lightly cooked, some like theirs fully cooked. (I don’t cook my seafood for more than 3 minutes.)

Step 10: Remove the shark from the pan and lay the lemon slices on top.

Step 11: If the pan is too burned, quicky rinse, heat again (on low heat) and add 1 tbs of butter; add the veggies and season to your liking. If you’re satisfied with the already seasoned pan, then simply remove the shark and add the veggies. 

Step 12: Sautee the veggies for 1-2 minutes, flipping over occasionally. Turn off the heat and get ready for serving. 

bon appetit