Sunday, January 4, 2009

Orange and Oregano Shark Steak

Four 8-oz. mako or other shark steaks, skin removed, or swordfish steaks, about 1 inch thick.

Sour Orange Marinade:
1 ½ cups orange juice
½ cup fresh lime juice
1 tbl. dried oregano
1 tbl. Mexican hot sauce or Tabasco

Fresh oregano sprigs, optional, for garnish.

At least an hour (up to 4 hours) before you plan to grill, prepare the marinade. Score both sides of the fish about 1//4 inch deep at ½ inch intervals. Place the steaks in a plastic bag, pour the marinade over, and refrigerate. Remove the steaks from the refrigerator, drain them, discard the marinade, and let steaks sit covered for 30 minutes at room temp. Blot any excess moisture from them, salt lightly. Grill uncovered on oiled grill over high heat for 8-10 min. per inch of thickness, turning once.

From Born to Grill by Cheryl and Bill Jamison.

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