Recipe Cottage


LOCATION: Recipes >> Outdoor Cooking >> Grilled Shark 01

Print this Recipe    Grilled Shark 01

Grilled Jerk Shark with Pineapple Salsa

10 scotch bonnet or habanero peppers, minced (or substitute milder chiles)
2 tbs parsley, roughly chopped
1/2 cup dried herbs such as, rosemary, basil, thyme, or oregano
2 tbs coriander
3 scallions, white and green parts, chopped
2 tbs allspice
2 tbs salt
1/4 cup freshly cracked black pepper
juice of 2 limes
1/2 cup cheap yellow mustard
4 8-10 oz. shark steaks
2 limes, quartered

1/2 small pineapple, peeled, cored, cut into bite sized chunks
1/2 red bell pepper, seeded and small dice
1/2 green bell pepper, seeded and small dice
1/2 cup cilantro, chopped
1 tbs ginger, minced
1 tbs cumin
1 tbs curry powder
1 tbs red pepper flakes
1/4 cup fresh lime juice (about 2 limes)
salt and freshly cracked pepper, to taste

In a small bowl, combine habanero chiles, parsley, dried herbs,
coriander, scallions, allspice, salt, pepper, lime juice and mustard
and mix together well.

Cover the shark steaks generously with the rub, place them on the
grill over a medium fire, and cook for 4-5 minutes per side. To
check for doneness, cut into one of the steaks and peek to see that
it is opaque all the way through.

Serve steaks with the lime wedges and a generous helping of Pineapple

Pineapple Salsa: In a small bowl, combine all the ingredients and
mix well. This salsa will keep, covered and refrigerated, for 3
or 4 days. About 3 cups.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.