Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        shark or swordfish steaks -- or other
                        -- firm-fleshed fish
   2      tablespoons   butter
     1/3  cup           chopped onion
   1      clove         garlic -- minced
     1/2  cup           water
     1/4  cup           vinegar
   2      tablespoons   brown sugar
   1      teaspoon      Worcestershire sauce
     1/2  cup           catsup

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.