Escabeche Mako shark

2 lbs. Mako Shark Steak

Seasoned flour

4 garlic cloves

1 tsp. cumin seed

2 bay leaves

3/4 cup white wine

3/4 cup Balsamic Vinegar

3/4 cup olive oil

1 1/2 cup thinly sliced onions

Peppers, one red, and one green, thinly sliced

Whisk together the old, vinegar and wine, then add spices. Set

aside mixture along with onions and peppers.

Dredge shark in seasoned flour. Cook the steaks for 3 minutes per

side over medium head. In a non-reactive crock-pot or large glass

bowl, layer onions, peppers and shark. Repeat layering with the

final layer being the onions and peppers. Pour marinade over

layers until fish is covered. REfirgerate for one week. After one

week, its done!