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Shark Au Poivre

  • Yield: 4 servings


  • 3 tablespoon olive oil, in all
  • 20 jalapenos, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups)
  • 1 tablespoon minced garlic
  • 1/2 cup chopped onions
  • 2 cups water
  • 1 cup distilled white vinegar
  • 4 (6 ounce) shark steaks
  • Essence
  • 4 cups shoestring potatoes, fried
  • Brunoise red peppers
  • Brunoise yellow peppers
  • Chopped chives


  • Preheat the grill. In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos, garlic, and onions. Season with salt and pepper. Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature. In a food processor, puree the mixture until smooth. With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. **The sauce is better if it is allowed to age for 2 weeks before serving. Season the shark with olive oil and Essence. Place the shark on the grill and cook for 4 minutes on each side for medium.