Grilled shark teriyaki Recipe

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Grilled shark teriyaki

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Grilled, Japanese, Sauces & Dressings, Seafood, Teriyaki	Rating:	0
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Ingredients:

1 1/2	lbs	Shark steaks
		-or other firm-fleshed fish
1	can	Pineapple chunks (20 oz)
3	tbsp	Salt-reduced soy sauce
2	tbsp	Sherry
1	tbsp	Grated ginger root
1/2	tsp	Dry mustard
2		Cloves garlic, minced
1	tsp	Brown sugar
1		To 2 large green peppers
		-cut into large pieces
		Skewers

Procedures:

1	Rinse shark with cold water; pat dry with paper towels.
2	Set aside.
3	Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside.
4	Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar.
5	Stir well and pour over shark.
6	Cover and marinate in refrigerator for 1 hour, turning once.
7	Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside.
8	Drain shark, reserving marinade.
9	Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes.
10	Baste with marinade and turn.
11	Cook an additional 4-5 minutes, or until shark flakes when tested with a fork.
12	Baste fruit and vegetable kabobs and place on grill.
13	Cook 15-30 seconds on each side, or until just browned.
14	Makes 4 servings.
15	Note: shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat.
16	Follow grilling times and directions.