Grilled Shark To Die For
Yield
6 servingsPrep
2 hrsCook
15 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
orange juice
|
|
| ¼ | cup |
ketchup
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| ⅓ | tablespoon |
black pepper
ground |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 32 | ounces |
shark
6 steaks, or swordfish or salmon steaks |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
orange juice
|
|
| 59 | ml |
ketchup
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
black pepper
ground |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 924.8 | ml/g |
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.
