| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 8 | Servings | |
INGREDIENTS
| 8 | Shark steaks; 1-inch thick | |
| 1/3 | c | Lime juice |
| 1 | ts | Lime rind; grated |
| 2 | Cloves garlic; minced | |
| 1/4 | ts | Ground ginger |
| 1/2 | c | Vegetable oil |
| 1 | ts | Pepper; freshly ground |
| 1 | tb | Liquid honey; or maple syrup |
INSTRUCTIONS
From: "Paul A. Meadows" <ag441@ccn.cs.dal.ca> Date: 10 Aug 1995 12:36:06 -0600 Rinse shark in cold water and pat dry. In a large bowl, combine lime juice and rind, garlic, ginger, vegetable oil, pepper and honey. Add shark, stirring to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, turning shark occasionally. Drain shark, reserving marinade. Grill shark steaks 4-inches from medium-hot coals on a barbecue, or broil in oven on a medium-high setting, brushing with reserved marinade, for 5 to 6 minutes per side. Cooking with medium heat, not high, is important in order to keepthe fish from toughening and drying out. Source: Taste of Nova Scotia Cookbook Contact: Taste of Nova Scotia, PO Bo 487, Halifax NS, Canada B3J 2R7 REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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