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Savory Shark & Vegetables

Barbecue.Master's picture
  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
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 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).

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1972 Calories from Fat 1017

% Daily Value*

Total Fat 114 g176.1%

Saturated Fat 18.7 g93.7%

Trans Fat 0 g

Cholesterol 462.7 mg154.2%

Sodium 1750.7 mg72.9%

Total Carbohydrates 35 g11.8%

Dietary Fiber 8.5 g34.1%

Sugars 14.6 g

Protein 198 g396%

Vitamin A 62.1% Vitamin C 194.6%

Calcium 45.2% Iron 59.7%

*Based on a 2000 Calorie diet

Savory Shark & Vegetables Recipe