| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Shark steaks |
|
|
or other firm-fleshed |
|
|
fish |
| 2 |
T |
Butter |
| 1/3 |
c |
Chopped onion |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
Water |
| 1/4 |
c |
Vinegar |
| 2 |
T |
Brown sugar |
| 1 |
t |
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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