Grilled Shark Teriyaki

Grilled Shark Teriyaki

Yield: 4 Servings

1 1/2 lb shark steaks (or other)

-firm-fleshed,fish

1 cn pineapple chunks (20 oz)

3 T  salt-reduced soy sauce

2 T  sherry

1 T  ginger root,Grated

1/2 t  dry mustard

2 cloves garlic,minced

1 t  brown sugar

1 to 2 large green peppers cut

- into l,arge pieces

1 skewers

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 4-5 inches from hot coals and

cook 4-5 minutes. Baste with marinade and turn. Cook an additional

4-5 minutes, or until shark flakes when tested with a fork. Baste

fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on

each side, or until just browned. Makes 4 servings. NOTE: Shark may

be broiled on a well-greased broiler pan 5-6 inches from source of

heat. Follow grilling times and directions.