07-06-2005, 01:42 PM
Ingredients
[font "courier"] 4 tb butter
2 lg shallots; minced
1 tb orange zest; grated
1/4 c orange juice
2 lb shark steaks; cut in 1 1/2"
-pieces
milk
2 md zucchini; cut in 1 1/2"
-pieces
12 pearl onions; blanched
2 oranges
peanut oil
4 tb dried thyme; crumbled
[/font]Instructions
Make sauce: Melt butter in a saucepan over medium heat. Saute shallots in
it
until tender, stirring occasionally. Whisk in orange zest and juice. Bring
mixture to a boil, stir, and remove from heat. Reheat sauce when ready to
serve.
Grill shark kabobs: Soak shark cubes in milk for 1 hour before grilling.
Drain
fish and pat dry with paper towels. Thread four 10-inch skewers with fish,
zucchini, onions and orange quarters. Brush with peanut oil and sprinkle
with
1 tablespoon of the thyme. Sprinkle remaining thyme over hot coals. Grill
kabobs, rotating every 3 minutes until shark cubes begin to flake when
tested
with a fork. Serve on individual platters and pass warm orange sauce at
table.
[font "courier"] 4 tb butter
2 lg shallots; minced
1 tb orange zest; grated
1/4 c orange juice
2 lb shark steaks; cut in 1 1/2"
-pieces
milk
2 md zucchini; cut in 1 1/2"
-pieces
12 pearl onions; blanched
2 oranges
peanut oil
4 tb dried thyme; crumbled
[/font]Instructions
Make sauce: Melt butter in a saucepan over medium heat. Saute shallots in
it
until tender, stirring occasionally. Whisk in orange zest and juice. Bring
mixture to a boil, stir, and remove from heat. Reheat sauce when ready to
serve.
Grill shark kabobs: Soak shark cubes in milk for 1 hour before grilling.
Drain
fish and pat dry with paper towels. Thread four 10-inch skewers with fish,
zucchini, onions and orange quarters. Brush with peanut oil and sprinkle
with
1 tablespoon of the thyme. Sprinkle remaining thyme over hot coals. Grill
kabobs, rotating every 3 minutes until shark cubes begin to flake when
tested
with a fork. Serve on individual platters and pass warm orange sauce at
table.