Game Two Grilled Shark
4 (8 oz. each) Mako Shark Steaks
1/3 cup Pineapple Juice
1 tablespoon Olive Oil
1 tablespoon Soy Sauce
2 tablespoons, key lime juice
1 cup Fresh Plums, chopped
1 cup Fresh Mango, chopped
1/2 cup Fresh Pineapple, chopped
1/4 cup red Bell Pepper, finely chopped (Bannana pepper for those of us that like a little kick)
2 tablespoons White Wine Vinegar
2 tablespoons Fresh Mint, minced
Combine first four ingredients, except shark, then arrange shark steaks in a shallow glass dish and pour pineapple juice mixture over steaks, cover and refrigerate for at least one hour.
Coat a grill rack with vegetable cooking spray, then remove shark from marinade and place on grill, 4-5″ above medium-hot coals (discard marinade).
Grill just until fish begins to flake easily when tested with a fork, allowing (about 10 minutes per inch of thickness), turning once during cooking. Serve at once with fruit salsa.
Combine ingredients in a medium bowl, stir gently, and cover and refrigerate until needed.
Grilled Shark With Fruit Salsa serves/makes 4
Right off the grill with Summer-Grilling.Com