Savory Shark & Vegetables
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced/pressed|
|Chopped parsley||2 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Shark||2 Pound, cut in 1.5 inch cubes (Fillets Or Steaks)|
|Onion||1 Small, cut into 1 inch chunks|
|Zucchini||3 Small, cut into 1 inch lengths|
In a bowl, stir together oil, lemon juice, garlic, parsley, salt, rosemary, mustard, and pepper.
Add fish cubes and stir to coat.
Cover and refrigerate for 30 to 60 minutes.
Lift fish from marinade; add onion and zucchini and turn to coat.
Lift vegetables from marinade (reserve any marinade).
On 4 to 6 metal skewers, alternately thread fish cubes, onion, and zucchini.
Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning as needed and brushing with marinade, until fish flakes when prodded in thickest part (10 to 12 minutes).