Name: Shark Kabobs with Orange and Thyme
Ingredients: 4 tb Butter; 2 lg Shallots; minced; 1 tb Orange zest; grated; 1/4 c Orange juice; 2 lb Shark steaks cut in 1 1/2" pieces; Milk; 2 md Zucchini cut in 1 1/2" pieces; 12 Pearl onions; blanched; 2 Oranges; Peanut oil; 4 tb Dried thyme; crumbled

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains	French	Fish/seafoo, French/prov, Autumn, Main dishes	4	Servings

INGREDIENTS

4	tb	Butter
2	lg	Shallots; minced
1	tb	Orange zest; grated
1/4	c	Orange juice
2	lb	Shark steaks cut in 1 1/2" pieces
		Milk
2	md	Zucchini cut in 1 1/2" pieces
12		Pearl onions; blanched
2		Oranges
		Peanut oil
4	tb	Dried thyme; crumbled

INSTRUCTIONS

Recipe by: The Complete Fish On The Grill From: "McNamara, Kelly"
<kmcnamara@liggett.com>
Date: 24 May 1996 10:30:18 -0400
Make sauce: Melt butter in a saucepan over medium heat. Saute shallots in i
until tender, stirring occasionally. Whisk in orange zest and juice. Bring
mixture to a boil, stir, and remove from heat. Reheat sauce when ready to
serve.
Grill shark kabobs: Soak shark cubes in milk for 1 hour before grilling. Dr
fish and pat dry with paper towels. Thread four 10-inch skewers with fish,
zucchini, onions and orange quarters. Brush with peanut oil and sprinkle wi
1 tablespoon of the thyme. Sprinkle remaining thyme over hot coals. Grill
kabobs, rotating every 3 minutes until shark cubes begin to flake when test
with a fork. Serve on individual platters and pass warm orange sauce at tab
Posted to Master Cook Recipes List, Digest #96

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