INGREDIENTS
2 lbs. shark meat
1 can pineapple chunks
1/2 cup soy sauce
1/4 cup sherry
2 TBSP. brown sugar
1 tsp. ginger
1 tsp. dry mustard
1 garlic clove, minced
1 bell pepper cut into 1-inch pieces
Cherry tomatoes
Mushrooms
Onion wedges
DIRECTIONS
Drain pineapple, reserve 1/4 cup of the juice.
In a large bowl, combine pineapple juice, soy, sherry, sugar, ginger, mustard and garlic.
Pour over shark chunks, cover and refrigerate for 1 hour.
Drain and reserve marinade.
Thread fish chunks, pineapple chunks, bell pepper, cherry tomatoes, mushrooms and onion wedges alternately on skewers.
Cook over coals 5 minutes; basting with marinade.
Turn and cook 5 more minutes or until fish flakes.
Serves 6.
