Shark Teriyaki With Ginger Recipe
Ingredients:
- 2 pounds fresh shark meat, cut in 1 inch chunks
- 1 can (16 ounces) pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup sherry (optional)
- 2 tbsp brown sugar
- 1 tsp dry mustard
- 1 clove crushed garlic
- 1 green pepper, cut in 1 inch squares
- Cherry tomatoes
- Mushrooms
- Onions (optional)
- Bamboo or metal skewers
Directions:
- Drain pineapple chunks reserving 1/4 cup of juice. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic.
- Pour marinade over fish chunks. Cover and refrigerate fish for at least 1 hour. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks and green pepper squares alternately on skewers. Include cherry tomatoes, fresh mushrooms and onion wedges if desired.
- Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork. Serve as a main dish on a bed of rice.