samedi 29 novembre 2014

Grilled Shark To Die For



Yield: 6 Servings
0.50 c soy sauce
2.00 T lemon juice
6.00 swordfish (or salmon steaks)
0.25 c fresh parsley,Chopped
6.00 shark steaks,or
0.25 c catsup
2.00 cloves garlic,minced
0.50 c orange juice
0.33 T pepper,Ground
Combine soy sauce, orange juice, catsup, chopped parsley,
lemon juice,
pepper, and minced garlic. Add fish; cover and marinate
in
refrigerator for 2 hours. Remove fish from marinade,
reserving
marinade. Grill fish over hot coals 6 minutes on each
side or until
fish flakes easily when tested with a fork, basting
frequently with
marinade.

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