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6 x 300g Bronze Whaler Shark fillets
Self raising flour
Dijon mustard
250g butter
Baby Cos lettuce
Lemon
4 large really ripe large tomatoes (with stem still attached)
Margaret River Fetta cheese
Black pepper (to grind)
Method:
Dust the shark fillets with self-raising flour
Heat olive oil on the BBQ plate and when hot, add the shark fillets
While they cook, place baby Cos lettuce leaves on a plate.
In a bowl, mix Dijon mustard, red wine vinegar, extra virgin olive oil, basil and whisk well to blend.
Add chopped tomato, feta, cracked black pepper and toss the salad well.
Sprinkle a little olive oil on the shark fillets and turn over to cook through.
Transfer the shark fillets to the grill section of the BBQ (for the decoration of grill marks).
Place the shark fillets on the plate with a small knob of butter on each piece.
Tip: Serve with MadFish Chardonnay to complement the flavour.
As cooked by celebrity chef, 'Aristos', on Channel 9's show, "Homegrown WA"
