Grilled Shark of Swordfish With Barbecue Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Shark or swordfish steaks - or other firm-fleshed fish
2 tablespoons	30ml	Butter
1/3 cup	20g / 0.7oz	Chopped onion
1		Garlic - minced
1/2 cup	118ml	Water
1/4 cup	59ml	Vinegar
2 tablespoons	30ml	Brown sugar
1 teaspoon	5ml	Worcestershire sauce
1/2 cup	118ml	Catsup

Recipe Instructions

Rinse shark with cold water; pat dry with paper towels. Set aside.

In medium saucepan, melt butter. Add onion and garlic; saute 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.

Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb

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