Shark kabobs with orange and thyme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 2 | larges | Shallots; minced |
| 1 | tablespoon | Orange zest; grated |
| ¼ | cup | Orange juice |
| 2 | pounds | Shark steaks cut in 1 1/2\" pieces |
| Milk | ||
| 2 | mediums | Zucchini cut in 1 1/2\" pieces |
| 12 | Pearl onions; blanched | |
| 2 | Oranges | |
| Peanut oil | ||
| 4 | tablespoons | Dried thyme; crumbled |
Directions
Recipe by: The Complete Fish On The Grill From: "McNamara, Kelly" <kmcnamara@...>
Date: 24 May 1996 10:30:18 -0400 Make sauce: Melt butter in a saucepan over medium heat. Saute shallots in i 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. Dr 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 wi 1 tablespoon of the thyme. Sprinkle remaining thyme over hot coals. Grill kabobs, rotating every 3 minutes until shark cubes begin to flake when test with a fork. Serve on individual platters and pass warm orange sauce at tab Posted to Master Cook Recipes List, Digest #96