Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Shark steaks or other firm-fleshed fish |
2 tablespoons | Butter |
⅓ cup | Chopped onion |
1 \N | Clove garlic; minced |
½ cup | Water |
¼ cup | Vinegar |
2 tablespoons | Brown sugar |
1 teaspoon | Worcestershire sauce |
½ cup | Catsup |
Rinse shark with cold water; pat dry with paper towels. Set aside.
In medium saucepan, melt butter. Add onion and garlic; saute until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce.
Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Makes 6 servings.
NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.