This is a print preview of "Grilled Shark Teriyaki" recipe.

Grilled Shark Teriyaki Recipe
by Global Cookbook

Grilled Shark Teriyaki
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 1/2 lb Shark steaks or possibly other hard-fleshed fish
  • 1 can Pineapple chunks (20 ounce)
  • 3 Tbsp. Salt-reduced soy sauce
  • 2 Tbsp. Sherry
  • 1 Tbsp. Grated ginger root
  • 1/2 tsp Dry mustard
  • 2 x Cloves garlic, chopped
  • 1 tsp Brown sugar
  • 1 x To 2 large green peppers cut into large pcs Skewers

Directions

  1. Rinse shark with cool water; pat dry with paper towels. Set aside. Drain pineapple, reserving 3 Tbsp. of juice; set pineapple chunks aside.
  2. 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 possibly metal skewers, make kabobs by alternating pineapple and green pepper; set aside.
  3. Drain shark, reserving marinade. Place on well-greased grate 4-5 inches from warm coals and cook 4-5 min. Baste with marinade and turn. Cook an additional 4-5 min, or possibly till shark flakes when tested with a fork.
  4. Baste fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on each side, or possibly till just browned.
  5. Makes 4 servings.
  6. NOTE: Shark may bebroiled on a well-greased broiler pan 5-6 inches from source of heat.
  7. Follow grilling times and directions.