Grilled Mako Shark with Fettuccini

September 23, 2017 10:22 AM

Cue the Jaws theme (wrong shark, we know): Melissa Doney of Brown's Brewing Company in Troy makes sure Dan gets to take a big bite out of something delicious, grilling Mako Shark and placing it on top of fresh fettuccini in the Let's Eat Kitchen.

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Grilled Mako Shark with Orange Fennel Tomato Sauce Over Fresh Black Pepper Fettuccini

Chef Melissa Doney, CEC, Brown’s Brewing Co. Troy, NY


  • 2lb Mako Shark, Cut into 8oz Steaks

  • 4 Tablespoons Extra Virgin Olive OIl

  • 2 Cans FIre Roasted Tomatoes

  • 1 cup Red Onion, Diced

  • 1 Fennel Bulb, sliced and core removed

  • 2 tablespoons Minced Garlic

  • 1 cup Orange Juice

  • Juice Freshly Squeezed from 1 Orange, Seeds Removed

  • 1 Orange Rind

  • ½  cup Lobster Stock or Seafood Stock

  • 4 Sprigs, fresh Fennel

  • 5 Fresh Basil Leaves Chiffonade

  • Salt and Pepper to taste

  • 1 lb Fresh Fettuccini




  • Place 3 tablespoons of oil in a saucepan medium heat. When the Oil Begins to Shimmer, add the onions and the fennel.

  • Cook until the onions and the fennel, become soft and are caramelized (golden brown in color). Add the garlic and cook for 2 minutes

  • Deglaze the pan with the orange juice

  • Add the Stock, Tomatoes, Orange Rind, Fennel Sprigs and simmer for 20 minutes.

  • Add the fresh Orange Juice and Basil, let simmer for an additional 10 minutes

  • Remove from heat, Using an emersion blender or Blender, puree the sauce smooth.


PASTA (You can use any kind of Fresh pasta of your choosing)

  • Cook Pasta according to package



  • Cut the Shark into 8 oz portions

  • Heat the Grill or Grill pan on Medium High Heat

  • Lightly coat the Shark with the remaining oil and season each side with salt and pepper

  • Grill each side for 5-6 minutes

  • Remove From Grill



  • Place a small amount of the freshly cooked pasta in a the serving bowl. Place the Grilled Mako Shark on top of the pasta  and ladle the Orange Tomato Sauce over the Shark and Enjoy.

  • Goes Great with BROWNS Harvest IPA


Joel Landas

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