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Shark Kabobs with Orange and Thyme

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Autumn Fish/seafoo French/prov Main dish

Ingredients:

  • 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
  • Milk
  • 2 md Zucchini - cut in 1 1/2" pieces
  • 12 Pearl onions; blanched
  • 2 Oranges
  • Peanut oil
  • 4 tb Dried thyme; crumbled

Directions:

Recipe by: The Complete Fish On The Grill From: "McNamara, Kelly" <kmcnamara@liggett.com>
 
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