Panfried Sharkfish with Stirfried Spinach

I wanted to do something different today. I had bought some sharkfish earlier. Quite rare in the markets priced at $16 per kg. Frankly I had never cooked it but have eaten it long time ago. Apparently the skin is the tricky part. Like very rough leather, my Chinnamachi (late grandmother's younger sister) told me the best way to handle them is pour some hot water over the skin and scrap off the brittles. Then I panfried the fish in butter sprinkled with pepper, salf and lime juice. I threw in some diced tomatoes into the juices remaining in the pan and the sauce was ready. Finally stir fried some spinach with a clove garlic. There! A lunch very light on the tummy!



Fish glistening in butter..


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