Directions:

Marinade the shark with 1 tbsp. of olive oil, lemon
juice and 2 tbsp. of white wine for up to 8 hours.

Pre-heat the grill.

In a heavy sauce pan, melt the butter over medium heat.
Saute the shallots and garlic until lightly browned. Add
the remaining white wine. Boil until liquid is reduced
to half of original volume. Add the heavy whipping cream
and stir constantly with a wooden spoon until volume is
again reduced to half. Add the capers, lower the heat and
simmer for another 3-5 minutes. Remove sauce from heat.

Sprinkle the shark with fresh ground black pepper and
salt and place on the grill. (Depending on the thickness,
shark takes about 3-5 minutes per side.) Grill the
shark until it just begins to take on a flaky texture.

Brush the vegetable slices with olive oil. Roast the
vegetables on the grill with the shark until they
are crisp-tender.