Ingredients:
3 Eight Ounce Shark Steaks
2 Tablespoons Of Extra Virgin Olive Oil
2 Tablespoons Of Red Monkey Organic Onion Powder
1/4 Cup Of Kikkoman Ponzu Citrus Soy Sauce
2 Tablespoons Of Tiger Tiger Indian Spices Chili Powder
1/4 Cup Of Heinz Worcestershire Sauce
2 Tablespoons Of Ground Black Pepper
2 Tablespoons Of Dani Garlic Salt
2 Tablespoons Of Fresh Diced Thyme
Information:
Serving Size 3
401 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
Before I catch any flack for publishing this recipe, I will add a quick disclaimer. Do not ever take part in the purchase or use of any shark meat from any sea creature with a protected status. Now onward to the recipe. To begin you will first need to wash and rinse your shark steaks, then carefully trim off any outer skin. Next take out a small mixing bowl, and then add in the Kikkoman Ponzu Citrus Soy Sauce, onion powder, chili powder, Worcestershire Sauce, ground black pepper, garlic salt, and fresh diced thyme. Using a metal whisk, whip these ingredients together until you have an even marinade sauce. Next take out a freezer bag, and add in the shark steaks and all of the marinade. Zip the bag shut, then squish around the marinade so that it completely covers the meat. Next place the bag into the refrigerator to chill for one hour, flipping the bag over once at around the half hour marker. Now that your shark steaks have marinated. fire up your outdoor grill to medium low heat, then grease your barbecue grate with extra virgin olive oil. Once your grill is hot, toss on your shark steaks, and cook each side for about twelve to twenty minutes. While your shark steaks are cooking, baste them with the marinade to keep them from drying out. Once your steaks are done cooking, serve them hot off the grill with a side dish of boiled green beans and steamed brown rice. We hope you have enjoyed this recipe, and obviously discourage anyone from consuming any meats harvested from a protected or endangered species.
