INGREDIENTS
2 TBSP. olive oil
1 small red onion, thinly sliced
1/2 cup chopped canned tomatoes
2 anchovy fillets, finely chopped
1/4 tsp. dried oregano
1/2 cup red wine
4 shark fillets (each 3/4 inch thick)
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP. flour
DIRECTIONS
Preheat oven to 350 degrees.
In an oven-safe large skillet, heat 1 TBSP. of the oil.
Add onion and cook, stirring occasionally, until lightly browned, 2 to 3 minutes.
Add the tomatoes, anchovies and the oregano.
Cook for 30 seconds, stirring.
Pour in the wine, cook 30 seconds, and remove to a bowl.
Season the shark steaks with the salt and pepper.
Coat with the flour and pat off excess.
Heat the remaining 1 TBSP. olive oil in the same skillet over medium-high heat.
Add the fish and cook until brown on the first side.
Turn and brown on second side.
Remove from heat and pour the tomato-wine sauce over and around fish.
Cover and bake until fish is opaque, 10 to 12 minutes.
Serves 4.
