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Shark Kabobs with Orange and Thyme

4 tb Butter
2 lg Shallots; minced
1 tb Orange zest; grated
1/4 c Orange juice
2 lb Shark steaks cut in 1 1/2" pieces
2 md Zucchini cut in 1 1/2" pieces
12 Pearl onions; blanched
2 Oranges
Peanut oil
4 tb Dried thyme; crumbled

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

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