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
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
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.