Grilled Shark To Die For

2 hours Prep: 2 hours Cook: 15 minutes

231 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	soy sauce
1/2	cup	orange juice
1/4	cup	ketchup
1/4	cup	parsley leaves	fresh, chopped
2	tablespoons	lemon juice
1/3	tablespoon	black pepper	ground
2	cloves	garlic	peeled and minced
32	ounces	shark	6 steaks, or swordfish or salmon steaks

Directions

Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and minced garlic.

Add fish; cover and marinate in refrigerator for 2 hours.

Remove fish from marinade, reserving marinade.

Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 212g

Amount per Serving

Calories 231 27% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 76mg	25%
Sodium 1430mg	60%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	2%
Sugars 3.0g
Protein 33.0g	67%

Vitamin A	13%		Vitamin C	25%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to broiled potatoes

Last Recipes Viewed

Recipe Bite

Christmas - Food That Defines The Occasion: Super Bowl Sunday

by Josh Khan

There’s one Sunday in the year where most people don’t go to church. Not because they don’t feel like it; instead there’s an outside factor. ...

Member Review

White Bread For Bread Machine

This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****