Grilled Shark To Die For

Directions

1. Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and garlic.  Set aside 1/4 cup.  Add the fish, cover, and marinate int he refrigerator for 2 hours.  Remove the fish from its marinade.  Grill the fish over high heat on a preheated grill, basting frequently with the reserved 1/4 cup marinade, for 6 minutes on each side or until the fish flakes easily when tested with a fork.
2. Variations:
3. Anticucho-Style Grilled Shark -- Replace the marinade with a blend of 1/2 cup soy sauce, 2 pickled jalapeños, 2 tablespoons each of pickled jalapeño juice, fresh cilantro and parsley leaves, 1/4 cup fresh lime juice, 1/2 cup canola oil, and 1 teaspoon fresh cracked pepper.  Proceed with the base recipe.  Garnish the grilled steaks with lime wedges, avocado and pico de gallo.
4. Alternate marinated Grilled Shark -- Replace the marinade with a mix of 1/3 cup fresh lime juice, 1/4 cup teriyaki sauce, 2 tablespoons olive oil, 1 tablespoon light brown sugar, 1/2 teaspoon ground black pepper, and 1/2 teaspoon paprika.
5. Asian grilled Shark Steak -- Replace the marinade with a mix of 2 tablespoons soy sauce, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon sesame oil, 1 tablespoon yellow mustard, and 1 teaspoon sugar.
6. Herbed Shark Steaks -- Omit the marinade.  Rub Shark all over with 6pressed garlic cloves.  Combine 2 tablespoons lemon juice, 1 tablespoon fresh oregano leaves, 1 tablespoon chopped fresh parsley, 1 teaspoon fresh dill weed, and salt and pepper to taste.  marinate garlic-rubbed Shark for 2 hours and drain.  Grill as in the base recipe.