Recipe - Grilled Shark Teriyaki

1 One half pound Shark steaks
or other firmfleshed fish
1 cn Pineapple chunks (20 oz)
3 tablespoon Saltreduced soy sauce
2 tablespoon Sherry
1 tablespoon Grated ginger root
One half teaspoon Dry mustard
2 Cloves garlic; minced
1 teaspoon Brown sugar
1 To 2 large green peppers
cut into large pieces
Skewers

Rinse shark with cold water; pat dry with paper towels. Set aside. Drain
pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside.
Make marinade by combining reserved juice, soy sauce, sherry, ginger,
mustard, garlic and brown sugar. Stir well and pour over shark. Cover and
marinate in refrigerator for 1 hour, turning once. Using bamboo or metal
skewers, make kabobs by alternating pineapple and green pepper; set aside.
Drain shark, reserving marinade. Place on wellgreased grate 45 inches
from hot coals and cook 45 minutes. Baste with marinade and turn. Cook an
additional 45 minutes, or until shark flakes when tested with a fork.
Baste fruit and vegetable kabobs and place on grill. Cook 1530 seconds on
each side, or until just browned. Makes 4 servings. NOTE: Shark may be
broiled on a wellgreased broiler pan 56 inches from source of heat.
Follow grilling times and directions.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini