Shark Steaks In Beer Marinade
|Shark steaks||2 Pound, frozen (or shark fillets)|
|Beer||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Onions||4 Cup (64 tbs), sliced|
|Sour cream||1 Cup (16 tbs), warmed|
|Prepared horseradish||1⁄2 Teaspoon|
Thaw fish, if frozen.
Combine beer, oil, salt, garlic powder, pepper and mustard in shallow dish.
Marinate in refrigerator, covered, at least 30 minutes.
Remove fish from marinade; discard marinade.
Arrange fish on well-greased grid.
Grill, 4 inches from medium-hot coals, 8 to 10 minutes or until fish flakes easily when tested with fork, turning fish over halfway through cooking.
Melt butter in medium saucepan over medium-high heat.
Stir in paprika; add onions.
Saute until onions are tender but not brown.
Combine warm sour cream and horseradish in small bowl.
To serve, top each fish steak with onions and a spoonful of sour cream mixture.