Preparation:
Rinse shark with cold water; pat dry with paper towels. Set aside.
In medium saucepan, melt butter. Add onion and garlic; sauté 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.
NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.
A West Coast Fisheries Development Foundation recipe. |
