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Grilled Shark Teriyaki

 

26

Yield

4

servings

Prep

1

hrs

Cook

15

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 ½ pounds shark
steaks, or other firmfleshed fish
1 can pineapple chunks
*
3 tablespoons soy sauce, sodium reduced
2 tablespoons sherry
1 tablespoon ginger root
grated
½ teaspoon dry mustard
2 Cloves garlic
minced
*
1 teaspoon brown sugar
1-2 large green bell peppers
cut into large pieces
1 x skewers
*

Directions

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 to 5 inches from hot coals and cook 4 to 5 minutes.

Baste with marinade and turn.

Cook an additional 4 to 5 minutes, or until shark flakes when tested with a fork.

Baste fruit and vegetable kabobs and place on grill.

Cook 15 to 30 seconds on each side, or until just browned.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 24629% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 630mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 74g
Vitamin A 11% Vitamin C 55%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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