Shark margarita

Yield: 8 Servings

Measure Ingredient
8 \N Shark steaks; 1-inch thick
⅓ cup Lime juice
1 teaspoon Lime rind; grated
2 \N Cloves garlic; minced
¼ teaspoon Ground ginger
½ cup Vegetable oil
1 teaspoon Pepper; freshly ground
1 tablespoon Liquid honey; or maple syrup

From: "Paul A. Meadows" <ag441@...> Date: 10 Aug 1995 12:36:06 -0600 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. Source: Taste of Nova Scotia Cookbook Contact: Taste of Nova Scotia, PO Bo 487, Halifax NS, Canada B3J 2R7 REC.FOOD.RECIPES ARCHIVES


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