Shark Kabobs With Orange And Thyme

Paul’s experience of suffering and comfort in the course of his ministry is replicated in every generation in the lives of godly missionaries and pastors in their interrelationships with their congregations. While both minister and people suffer as they bear witness to Christ in an alien culture, there remains a distinctive role and therefore a distinctive suffering to the Christian leader. As the comfort of God is experienced in the life of the leader, so it will be passed on through ministry to the people [see 2 Cor 1:3-7].

Paul Barnett

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

INGREDIENTS

4	T	Butter
2		Shallots, minced
1	T	Orange zest, grated
1/4	c	Orange juice
2	lb	Shark steaks
		cut in 1 1/2" pieces
		Milk
2		Zucchini
		cut in 1 1/2" pieces
12		Pearl onions, blanched
2		Oranges
		Peanut oil
4	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 196 Calories From Fat: 109 Total Fat: 12.4g Cholesterol: 30.8mg Sodium: 121.4mg Potassium: 568.2mg Carbohydrates: 21.6g Fiber: 5.7g Sugar: 12.6g Protein: 3.2g