Chyrel's Recipes From Friends

Teriyaki Shark Kabobs Recipe

Teriyaki Shark Kabobs  

Yield: 4 servings

2 pounds fresh shark meat, cut in 1 inch chunks
1 can (16 oz) pineapple chunks
1/2 cup soy sauce
1/4 cup sherry (optional)
2 TBSP brown sugar
1 tsp ground ginger
1 tsp dry mustard
1 clove crushed garlic
1 orange pepper, cut in 1 inch squares
cherry tomatoes
bamboo or metal skewers


1. Drain pineapple chunks reserving 1/4 cup of juice.
2. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic. Pour marinade over fish chunks. Cover and refrigerate for at least 1 hour.
3. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks, bell pepper squares, cherry tomatoes, mushrooms, and onion wedges alternately on skewers.
4. Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork.

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