Grilled Shark Teriyaki
Yield
4 servingsPrep
1 hrsCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shark
steaks, or other firmfleshed fish |
|
| 1 | can |
pineapple chunks
|
*
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
sherry
|
|
| 15 | ml |
ginger root
grated |
|
| 2.5 | ml |
dry mustard
|
|
| 2 | Cloves |
garlic
minced |
*
|
| 5 | ml |
brown sugar
|
|
|
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.
