07-06-2005, 03:37 AM
Ingredients
[font "courier"] 8 shark steaks; 1-inch thick
1/3 c lime juice
1 ts lime rind; grated
2 cloves garlic; minced
1/4 ts ground ginger
1/2 c vegetable oil
1 ts pepper; freshly ground
1 tb liquid honey; or maple syrup
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[font "courier"]Rinse shark in cold water and pat dry. In a large bowl, combine lime juice
and rind, garlic, ginger, vegetable oil, pepper and honey.
Add shark, stirring to coat well. Cover with plastic wrap and marinate at
room temperature for 30 minutes or refrigerate for up to 1 hour, turning
shark occasionally.
Drain shark, reserving marinade. Grill shark steaks 4-inches from
medium-hot coals on a barbecue, or broil in oven on a medium-high setting,
brushing with reserved marinade, for 5 to 6 minutes per side.
Cooking with medium heat, not high, is important in order to keepthe fish
from toughening and drying out.
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[font "courier"] 8 shark steaks; 1-inch thick
1/3 c lime juice
1 ts lime rind; grated
2 cloves garlic; minced
1/4 ts ground ginger
1/2 c vegetable oil
1 ts pepper; freshly ground
1 tb liquid honey; or maple syrup
[/font]
[font "courier"]Rinse shark in cold water and pat dry. In a large bowl, combine lime juice
and rind, garlic, ginger, vegetable oil, pepper and honey.
Add shark, stirring to coat well. Cover with plastic wrap and marinate at
room temperature for 30 minutes or refrigerate for up to 1 hour, turning
shark occasionally.
Drain shark, reserving marinade. Grill shark steaks 4-inches from
medium-hot coals on a barbecue, or broil in oven on a medium-high setting,
brushing with reserved marinade, for 5 to 6 minutes per side.
Cooking with medium heat, not high, is important in order to keepthe fish
from toughening and drying out.
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