Grilled Shark Teriyaki

Grilled Shark Teriyaki
No votes yet

Grilled Shark Teriyaki ingredients

  • 1 1⁄2 lb Shark steaks
  • -or other firm-fleshed fish
  • 1 cn Pineapple chunks (20 oz)
  • 3 T Salt-reduced soy sauce
  • 2 T Sherry
  • 1 T Grated Gingerroot
  • 1⁄2 t Dry mustard
  • 2 Cloves garlic, minced
  • 1 t Brown sugar
  • 1 To 2 large green peppers cut into large pieces
  • Skewers

Cooking Grilled Shark Teriyaki

1. Rinse shark with cold water; pat dry with paper towels.
2. Set aside.
3. Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside.
4. Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar.
5. Stiri well and pour over shark.
6. Cover and marinate in refrigerator for 1 hour, turning once.
7. Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside.
8. Drain shark, reserving marinade.
9. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes.
10. Bastei with marinade and turn.
11. Cook an additional 4-5 minutes, or until shark flakes when tested with a fork.
12. Baste fruit and vegetable kabobs and place on grill.
13. Cook 15-30 seconds on each side, or until just browned.
14. Makes 4 servings.
15. NOTE: Sharki may be broiled on a well-greased broiler pan 5-6 inches from source of heat.
16. Follow grilling times and directions.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.