| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shark steaks or other firm-fleshed fish |
| 1 |
cn |
Pineapple chunks (20 oz) |
| 3 |
tb |
Salt-reduced soy sauce |
| 2 |
tb |
Sherry |
| 1 |
tb |
Grated ginger root |
| 1/2 |
ts |
Dry mustard |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Brown sugar |
| 1 |
|
To 2 large green peppers cut into large pieces |
|
|
Skewers |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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