Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Shark steaks

  2. -or other firm-fleshed fish 1 cn Pineapple chunks (20 oz)

  3. 3 tb Salt-reduced soy sauce

  4. 2 tb Sherry

  5. 1 tb Grated ginger root

  6. 1/2 ts Dry mustard

  7. 2 Cloves garlic; minced

  8. 1 ts Brown sugar

  9. 1 To 2 large green peppers

  10. 3 tablespoons of juice; set pineapple chunks aside. Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar. Stir well and pour over shark. Cover and marinate in refrigerator for 1 hour, turning once. Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside. Drain shark, reserving marinade. Place on well-greased grate

  11. 4-5 inches from hot coals and cook

  12. 4-5 minutes. Baste with marinade and turn. Cook an additional

  13. 4-5 minutes, or until shark flakes when tested with a fork. Baste fruit and vegetable kabobs and place on grill. Cook

  14. 15-30 seconds on each side, or until just browned. Makes

  15. 4 servings. NOTE: Shark may be broiled on a well-greased broiler pan

  16. 5-6 inches from source of heat. Follow grilling times and directions.


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