BBQ |
Grilled Shark Teriyaki |
1 1/2 lb shark steaks or other firm-fleshed; fish 1 can pineapple chunks (20 oz) 3 tablespoon salt-reduced soy sauce 2 tablespoon sherry 1 tablespoon grated ginger root 1/2 teaspoon dry mustard 2 cloves garlic; minced 1 teaspoon brown sugar 1 to 2 large green peppers cut into l; arge pieces 1 skewers |
Rinse shark with cold water; pat dry with paper towels. Set aside. Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside. Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar. Stir well and pour over shark. Cover and marinate in refrigerator for 1 hour, turning once. Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside. Drain shark, reserving marinade. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste with marinade and turn. |