SHARK RECIPES

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GRILLED SHARK TO DIE FOR (08-25-93) (1:25)

SERVINGS:  6

    1/2 C  SOY SAUCE                         1/2 C  ORANGE JUICE
    1/4 C  CATSUP                            1/4 C  CHOPPED FRESH PARSLEY
      2 T  LEMON JUICE                       1/3 T  GROUND PEPPER
      2 X  CLOVES GARLIC, MINCED               6 X  SHARK STEAKS, OR
      6 X  SWORDFISH OR SALMON STEAKS    
 
  COMBINE SOY SAUCE, ORANGE JUICE, CATSUP, CHOPPED PARSLEY, LEMON JUICE,
  PEPPER, AND MINCED GARLIC.  ADD FISH; COVER AND MARINATE IN           
  REFRIGERATOR FOR 2 HOURS. REMOVE FISH FROM MARINADE, RESERVING       
  MARINADE.  GRILL FISH OVER HOT COALS 6 MINUTES ON EACH SIDE OR UNTIL  
  FISH FLAKES EASILY WHEN TESTED WITH A FORK, BASTING FREQUENTLY WITH   
  MARINADE.                                                             
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GRILLED SHARK WITH BARBECUE SAUCE (02/21/94) (14:18)

   SERVINGS:  6

      2 LB SHARK STEAKS
           -OR OTHER FIRM-FLESHED FISH
      2 TB BUTTER
    1/3 C  CHOPPED ONION
      1    CLOVE GARLIC; MINCED
    1/2 C  WATER
    1/4 C  VINEGAR
      2 TB BROWN SUGAR
      1 TS WORCESTERSHIRE SAUCE
    1/2 C  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.
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JAWS-ON-A-STICK (10/24/94) (23:30)

MAKE SURE THAT SHARK IS FRESH. EVEN FRESH SHARK WILL HAVE A FAINT SMELL
OF AMMONIA. THE MARKET MAY SAY THAT THE SHARK HAS BEEN TREATED BUT DON'T
BELIEVE THEM. YOU MAY FIND YOUR FISH SMELLING LIKE A WEEK-OLD CAT LITTER
BOX. MARINATING ELIMINATES THIS, SO BE SURE TO DO IT!

THE INGREDIENTS

2 LB SHARK, CUBED INTO 1" PIECES      1/2 CUP OIL
1/4 CUP REAL-LEMON JUICE OR WHATEVER  1 CLOVE GARLIC, MINCED
2 TBS PARSLEY, CHOPPED                1/2 TSP SALT
1/2 TSP ROSEMARY                      1/2 TSP DRY MUSTARD
1/4 TSP PEPPER                        2 MEDIUM VIDALIA ONION, QUARTERED
2-3 MEDIUM ZUCCHINI, CUT INTO 1" SLICES  

THE PREPARATION

1. MIX OIL ETC. TO PEPPER IN A LARGE ZIP-LOCK BAG. 2. PUT CUBED SHARK IN
BAG AND MIX. MARINATE IN FRIDGE FOR 3 HRS OR OVERNIGHT. 3. FIRE UP THE
GRILL TO HOT. 4. REMOVE FISH FROM BAG, ADD VEGGIES. SHAKE. REMOVE
VEGGIES AND RESERVE MARINADE. 5. ALTERNATE SHARK AND VEGGIES ON SKEWERS.
6. COOK, FREQUENTLY TURNING AND BASTING WITH REMAINING MARINADE ABOUT
10-15 MINUTES. FISH SHOULD BECOME SOMEWHAT FLAKY. 9. EAT BEFORE IT EATS
YOU.
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SHARK MARSELLAISE (10/23/94) (15:45)

INGREDIENTS:

2 LBS SHARK FILLETS                1 ONION MINCED
1 TBS CHOPPED PARSLEY              1 CLOVE GARLIC, MINCED
1/2 CUP DRY WHITE WINE             3 FIRM TOMATOES, DICED
3 TBS COOKING OIL                  SALT & PEPPER

DIRECTIONS:

POUR OIL IN OVEN PROOF DISH, PLACE OVER MEDIUM FLAME. ADD ONION,
PARSLEY, GARLIC, TOMATOES, SALT AND PEPPER. PLACE FILLETS OVER TOP OF
VEGETABLES. COVER AND BRING TO BOIL. LOWER FLAME. SIMMER FOR 15 MINUTES.
ADD WINE AND BRING TO BOIL. TRANSFER DISH TO 350 DEGREE PREHEATED OVEN.
BAKE 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. REMOVE FISH.
STRAIN SAUCE THROUGH SIEVE AND HEAT TO BOILING. POUR SAUCE OVER FILLETS.
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