Ingredients: 4 tbsp butter 2 lrg Shallots, minced 1 tbsp orange zest, grated 1/4 cup orange juice 2 lb Shark steaks cut in 1 1/2" pieces Milk 2 med zucchini cut in 1 1/2" pieces 12 pearl onions, blanched 2 oranges Peanut oil 4 tbsp dried thyme, crumbled Directions:1. 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. 2. 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. 3. Brush with peanut oil and sprinkle wi 1 tbsp 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. |