Shark Steak in a Tangy Raspberry Sauce

• 2 lbs (.9 kg). blue shark
• flour
• salt and pepper
• olive oil
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 ml) balsmic vinegar
• 1/4 cup (60 ml) fresh raspberries
• 1 tsp (5 ml). sugar
• 2 tbsp (30 ml). butter

1. Cut shark into three pieces.
2. Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
3. Wash shark, and pat dry.
4. Heat frying pan with a little olive oil.
5. Dredge shark into flour mixture and place into pan.
6. Cook for only about four minutes per side, then remove from pan, cover and set aside.
7. Heat butter in sauce pan.
8. Add 2 tbsp (30 ml).
9. of flour and brown.
10. In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan and slowly stir on low heat.
11. Lastly stir in raspberries.
12. Slowly stir on low heat until sauce thickens, remove from stove and serve.
13. Serve shark with a little sauce on top.

flour, salt, olive oil, white wine, balsmic vinegar, fresh raspberries, sugar, butter

Taken from online-cookbook.com/goto/cook/rpage/0000C3 (may not work)