Yield > 4
Servings
Keys : Fish Seafood Provincial Autumn Main Citrus Herbs French
France European Mediterranean
Ingredients :
4 tbl Butter
2 lrg Shallots, minced
1 tbl 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 x Pearl onions, blanched
2 x Oranges
Peanut oil
4 tbl Dried thyme, crumbled
Method :
• 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.
• 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. Brush with peanut oil and sprinkle wi 1 tablespoon 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 at tab
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