| 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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