| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 6 | Servings | |
INGREDIENTS
| 2 | lb | Shark steaks or other firm-fleshed fish |
| 2 | tb | Butter |
| 1/3 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 1/2 | c | Water |
| 1/4 | c | Vinegar |
| 2 | tb | Brown sugar |
| 1 | ts | Worcestershire sauce |
| 1/2 | c | Catsup |
INSTRUCTIONS
Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; saute until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Makes 6 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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