shark and coffee

Today's dinner was shark and coffee. The shark was prepared simply: baked at 375°F on top of olive oil* and sprinkled with a dash of lemon pepper. The coffee was brewed in an Italian stove-top coffee maker, sweetened with honey and mixed with steamed milk. 

If you can eat a shark, you can do anything. (At least before the mercury poisoning depletes your physical energy.)

* The "smoke point" of olive oil is high enough that it will maintain its integrity even in these conditions, adding a flavorful and possibly healthy zing to your seafood dishes.