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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