samedi 29 novembre 2014

Grilled Shark Teriyaki



Yield: 4 Servings
1 1/2 lb shark steaks (or other)
-firm-fleshed,fish
1 cn pineapple chunks (20 oz)
3 T salt-reduced soy sauce
2 T sherry
1 T ginger root,Grated
1/2 t dry mustard
2 cloves garlic,minced
1 t brown sugar
1 to 2 large green peppers cut
- into l,arge pieces
1 skewers
Rinse shark with cold water; pat dry with paper towels. Set aside.
Drain pineapple, reserving 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 4-5 inches from hot coals and
cook 4-5 minutes. Baste with marinade and turn. Cook an additional
4-5 minutes, or until shark flakes when tested with a fork. Baste
fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on
each side, or until just browned. Makes 4 servings. NOTE: Shark may
be broiled on a well-greased broiler pan 5-6 inches from source of
heat. Follow grilling times and directions.

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