Shark Kebabs
Submitted by Cfarrow
Grilled shark kebabs marinated in rice wine, dry sherry, soy sauce, ginger, and garlic. Firm, meaty fish that holds its shape on the skewer and picks up smoky char from the coals.
YIELD
6 servingsPREP
135 minCOOK
15 minREADY
150 minShark is built for the grill. Its dense, meaty texture holds up on skewers without falling apart, and it soaks up marinades like a sponge. These kebabs get a two-hour bath in rice wine, dry sherry, soy sauce, ginger, and garlic that infuses every chunk with savory depth.
Threaded onto skewers and basted over low coals, the outside picks up a gorgeous char while the inside stays moist and flaky. The marinade doubles as basting liquid, building layers of glaze with every brush.
Serve these over steamed rice and you’ve got a meal that’ll have your guests rethinking everything they thought they knew about fish on the grill.
Pro Tips
- Cut the shark into uniform 1 x 1.5 inch pieces so they cook evenly on the skewer
- Marinate for the full 2 hours, turning occasionally so every side gets equal time in the liquid
- Grill over low coals or under a broiler; high heat will dry out the exterior before the center cooks through
- Soak wooden skewers for 30 minutes before grilling to prevent them from catching fire
Ingredients
Directions
Place fish in glass bowl.
Combine remaining ingredients except oil; pour over fish.
Cover and chill for 2 hours, turning occasionally.
Reserving marinade, thread fish chunks on skewers.
Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily.
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