INGREDIENTS

INSTRUCTIONS

Blacktip shark are readily available in Gulf Coast waters, and our son
keeps us well supplied with shark steaks. They are simple to grill
using just butter with lemon, but have more of a gamey tang. We have
come up with our own versions of shark steak which are favorites of
our family.  VERSION 1: Heat grill. Mix jalapeno jelly with juice of
one lime. Coat  steaks with mixture. Cook on hot grill no more than
10-15 minutes.  Steaks should be slightly pink inside. We serve these
with rice pilaf  and mango or tomato salsa.  Shark being a game fish,
is VERY dry if overcooked. So it is  important to watch. If you prefer,
you can prepare in the same manner  but wrap each steak individually in
foil then bake in 400 degree oven  for 10-15 minutes.  Friends in
Massachusetts who have problems getting jalapeno jelly  have done this
successfully using orange and/or lime marmelade, with  lemon juice.
VERSION 2: Preheat grill. Marinate 4-6 shark steaks in Neumann's light
Italian dressing (dip steaks lightly in dressing on both sides, then
set aside. Do not soak as in usual marinade) .  Broil or grill until
black one poblano or green pepper, one red  pepper and one yellow
paper. Place in brown paper bag to steam. When  cool, remove skin,
seeds and fibers, and cut into strips. Cut one  onion into rings. Chop
3-4 Tablespoons of fresh rosemary.  Place each steak in center of a
square of aluminum foil. Place strips  of red, yellow and green pepper
on each, along with onion rings.  Sprinkle with rosemary, lightly salt
and pepper.  Seal foil into packets. Place on hot grill. Cook 10-12
minutes. Enjoy!  Posted to EAT-L Digest  by Mary Mizwa <Mzmiz@AOL.COM>
on Jul 8, 1997

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