- 1
Ingredients
- 1/2 cup soy sauce
- 1/2 cup fresh orange juice
- 1/4 cup ketchup
- 1/4 cup freshly chopped parsley (whatever)
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 2 large cloves garlic, pressed
- 2 shark steaks, 6 ounces each
- apricot jAM
- 1 T cornstarch
Preparation
Step 1
Directions
Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and garlic. Set aside 1/4 cup for basting. Add the fish and 1/4 cup, cover, and marinate int he refrigerator for 2 hours. Remove the fish from its marinade. Grill the fish over high heat on a preheated grill, basting frequently with the reserved 1/4 cup marinade, for 6 minutes on each side or until the fish flakes easily when tested with a fork.
Add apricot jam and cornstarch to remaining sauce. Nuke to thicken. Serve with fish (and rice).
Variations:
Anticucho-Style Grilled Shark -- Replace the marinade with a blend of 1/2 cup soy sauce, 2 pickled jalapeños, 2 tablespoons each of pickled jalapeño juice, fresh cilantro and parsley leaves, 1/4 cup fresh lime juice, 1/2 cup canola oil, and 1 teaspoon fresh cracked pepper. Proceed with the base recipe. Garnish the grilled steaks with lime wedges, avocado and pico de gallo.
Alternate marinated Grilled Shark -- Replace the marinade with a mix of 1/3 cup fresh lime juice, 1/4 cup teriyaki sauce, 2 tablespoons olive oil, 1 tablespoon light brown sugar, 1/2 teaspoon ground black pepper, and 1/2 teaspoon paprika.
Asian grilled Shark Steak -- Replace the marinade with a mix of 2 tablespoons soy sauce, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon sesame oil, 1 tablespoon yellow mustard, and 1 teaspoon sugar.
Herbed Shark Steaks -- Omit the marinade. Rub Shark all over with 6pressed garlic cloves. Combine 2 tablespoons lemon juice, 1 tablespoon fresh oregano leaves, 1 tablespoon chopped fresh parsley, 1 teaspoon fresh dill weed, and salt and pepper to taste. marinate garlic-rubbed Shark for 2 hours and drain. Grill as in the base recipe.