Shark Kebabs
Yield
6 servingsPrep
135 minCook
15 minReady
150 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shark
meat, 1 x 1.5 inch pieces |
|
| ½ | cup |
rice wine
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 3 | tablespoons |
peanut oil
|
|
| ½ | cup |
sherry
dry |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shark
meat, 1 x 1.5 inch pieces |
|
| 118 | ml |
rice wine
|
*
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
ginger
ground |
|
| 45 | ml |
peanut oil
|
|
| 118 | ml |
sherry
dry |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
minced |
|
| 45 | ml |
vegetable oil
|
|
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.
