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2 pounds Mako Shark Steaks - cut into 1" pieces
1 Green Bell Pepper, diced
1 medium Onion, diced
1 can Cream of Mushroom Soup, undiluted
1 cup Wild Rice, cooked
1/2 cup Dry White Wine
1/2 teaspoon Basil
Salt - to taste
Freshly-ground Black Pepper - to taste
Fresh Parsley, chopped - as a garnish
Olive Oil - for cooking
Heat oil in skillet, add green pepper and onions and
cook until just tender; add shark pieces along with
basil. Fry (about 2 minutes on each side), then add
wine, mushroom soup and salt and pepper, to taste.
Simmer (7-10 minutes), or until fish is cooked and
serve over warm, cooked rice garnished with parsley.
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