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Grilled Shark To Die For
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By Paul Kirk
Posted April 21st, 2009
This article is reprinted with permission from 500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need (500 (Sellers Publishing)), by Paul Kirk, (2008, Sellers Publishing Inc.)
500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need (500 (Sellers Publishing))
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Servings: 6
Author Notes: Shark steaks are delicious and widely available.  The variety known as dogfish is particularly easy to find and would be suitable here.
Ingredients: 1/2 cup soy sauce
1/2 cup fresh orange juice
1/4 cup ketchup
1/4 cup freshly chopped parsley
2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
2 large cloves garlic, pressed
six shark steaks, 6 ounces each
Instructions: Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and garlic.  Set aside 1/4 cup.  Add the fish, 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.

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.


 

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