Grilled Thresher Shark with Cayenne Sauce
& Roasted Corn, Pepper & Basmati Salad - paired with light Dry Rosé

2 pounds Thresher shark, cut into four or five steaks
1 red bell pepper
1 ear sweet white corn
1 cup basmati rice
2 cups water or vegetable stock
salt and pepper
3 T Scallions
1 t cayenne pepper
1 shallot minced
1/4 c white wine
2 T red Wine Vinegar
2 egg yolks
6 oz butter melted
1 t salt

Procedure:

Rice: Roast bell pepper over fire until skin is black and blistered. Rub off skin under running water, & dice small. Set aside. Roast Corn in husk slowly over fire for 15 minutes. Shuck corn and cut away kernels from cob. Set aside. Cook rice in water for about 15 minutes or until rice is tender and liquid is absorbed. Add bell pepper, corn and scallions to rice. Season with salt and pepper.

Cayenne pepper sauce: Reduce (boil) the wine, vinegar, cayenne and shallot in a heavy saucepan until al that is left is a thick syrup. Scrape syrup into food processor. Add yolks with machine running and then slowly drizzle in hot melted butter. Grill shark basting while cooking over very hot mesquite or charcoal until firm. Serve over warm rice salad with additional sauce.