Piccata of Mako Shark With Capers and Lemon

• 1 tablespoon extra-virgin olive oil or unsalted butter
• 3/4 of a pound slices of mako shark no more than 1/4-inch thick
• 1 small lemon, peeled and sliced, with each slice cut into 8 to 12 pieces
• 18 teaspoon salt
• 18 teaspoon freshly ground white pepper
• 1 1/2 teaspoons capers, well rinsed and dried
• 2 tablespoons finely chopped Italian parsley

1. Heat the oil or butter in a large heavy skillet.
2. Dry the shark fillets on paper towel, add them and saute over medium-high heat less than a minute on each side.
3. Remove to a warm platter.
4. Add lemon pieces, salt, pepper and capers to the skillet and heat through, then pour over the fish.
5. Sprinkle with parsley and serve at once.

extravirgin olive oil, lemon, salt, freshly ground white pepper, capers, italian parsley

Taken from cooking.nytimes.com/recipes/874 (may not work)