300 Recipes for the Grill by Recipe Masters - HTML preview

 1 6 ribeye steaks (10 ounces : each)
1 1/2 c Red Chile Mustard
 : Chimichurri Marinade :
 ****** Chimichurri ******
6 cloves garlic
 3 bay leaves
 2 jalapenos -- coarsely
 : chopped
 1 1/2 TB salt
 1 TB Ancho powder
 1/2 c fresh cilantro -- finely : chopped
 1/2 c flatleaf parsley -- finely : chopped
 1/4 c fresh oregano -- finely : chopped
 1/4 c distilled white vinegar
1/3 c olive oil
 : ****** Red Chile Mustard : ******
 2 c Dijon mustard
 3 TB Ancho chile powder

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinade for one hour.

Prepare a wood or charcoal grill and let it burn to embers. Remove steaks from marinade and grill steaks until done to your liking, about 4 minutes on each side for medium rare. Serve with chile mustard to taste.

Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well. May be prepared up to one  week ahead and refrigerated. Bring to room temperature before serving.

 Grilled Rockfish With Garlic & Basil
 Yield: 4 Servings

2 lb rockfish filet
 3 T oil
 1 T lemon juice
 4 T butter
 4 garlic clove,finely chopped
 2 T basil,fresh,chopped
 1 ds cayenne pepper

Marinate the fish in the oil and lemon juice for at least 30 minutes before grilling. Grill for 10 to 15 min, turning only once. Time depends on the thickness of your fish. Heat the butter and stew the garlic for 3 min stirring constantly to make sure it doesn't brown. Add the basil, cayenne pepper and remove from the heat. Either pour the garlic butter over the fish or serve it in a gravy boat on the side.

 Grilled Rosemary Chicken
 Yield: 8 Servings

 2 frying chickens,2 to 3 lb
 -each,cu,t up
1/2 c fresh rosemary
 1 juice of 2 lemons
 8 garlic cloves,minced
 2/3 c olive oil
 Salt and pepper to taste Rosemary sprigs for garnish

Put the chicken in a glass baking dish or deep plate. Set aside. In a food processor fitted with a steel knife, chop the rosemary. With the machine running, ass the lemon juice, garlic and olive oil through the feed tube and process for 3 or 4 seconds. Pour the marinade over the chicken, cover and refrigerate. Let marinate for 2 to 4 hours, turning occasionally. Grill over hot coals skin side up, basting frequently with the remaining marinade, for about 20 minutes. Turn once with long handled tongs during cooking. To serve, sprinkle with salt and pepper. Garnish with rosemary sprigs. Serves 8.

Grilled Rosemary Swordfish *Jb
 Yield: 4 Servings

2 t finely fresh or,Chopped
 -dried rosem,ary
 2 t lemon rind,Grated
 3 garlic cloves,pressed
 4 swordfish (1-inch-thick)
 -steaks
 2 T olive oil
 2 T lemon juice
 1/2 t pepper

 GARNISHES ======================
 1 lemon wedges,fresh rosemary
 - sprigs

Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking  dish; press rosemary mixture evenly on top of each steak. Combine olive oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour.

Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350F to 400F). Remove swordfish steaks from marinade, discarding marinade, and place on food rack. Grill swordfish steaks, covered with grill lid, about 6 minutes on each side or until done. Garnish, if desired.

 (Tuna is a good substitute for swordfish because of its firm texture. It will not flake with a fork, but check for doneness after 4 minutes)

Grilled Rudderfish With Maltese Sauce
 Yield: 4 Servings

1 stephen ceideburg
 1 T olive oil
 1 lg onion,Chopped
 4 cloves garlic,chopped
 400 g tomatoes with juice,Peeled
 1 T lemon juice
 1 salt and pepper,To Taste
 2 T capers
 1 sm lemon,zest only
 1 T finely fresh mint,Chopped
 4 serving size pieces
 -rudderfish

Good capers are essential to this dish. If possible, visit a deli whose owners are of Mediterranean extraction and buy bulk capers which have been packed in salt. Rinse them to remove the salt before using. If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using.

In a tablespoon of olive oil. gently fry a large onion, chopped. until transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook for a minute or so longer, then add a 400 g tin of peeled tomatoes. chopped, together with their juice, 1 tablespoon lemon juice and salt and pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons of capers, the zest of a small lemon and a tablespoon of finely chopped fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put them under the grill for 3-5 minutes, turning once if using a conventional grill. You may not need to turn the fish at all if you have a fan assisted grill.

 Spoon the sauce onto warmed plates, add the fish and serve, preferably with good bread to ensure no sauce is wasted.

 Grilled Rum-Soaked Shrimp With Mango Lime Rel
 Yield: 1 Servings

MANGOLIME RELISH ===============
 3 mangoes
 1 sm bell peppers
 1 sm bell peppers,red
 1 sm onions,red
 1 c juice,pineapple
 4 T juice,lime
 1 t garlic cloves,crushed
 4 T vinegar,red wine
 1 T curry powder

 FISH ===========================
32 lg shrimp
 8 T juice,lime
 1 1/2 c juice,pineapple
 1/2 c rum,dark
 1 t garlic cloves,crushed

 Seed bell peppers.

Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper and onion. Combine all the remaining ingredients in a bowl. Mix lightly then add diced mango, pepper and onion. Mixture will keep in the refrigerator for three days.

Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter.

In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste. Add he shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice.

 Remove the shrimp from the marinade and discard the liquid. Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area.

 You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer.

If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through. Place the skewered shrimp on a grill over medium-high heat.

 Grill for about 3-4 minutes on each side, until the shells turn bright red.

The meat should be an even opaque white. Remove the shrimp from the  grill ad serve on a bed of Mango-Lime relish.

 Grilled Salisbury Steak In Belmont Sauce
 Yield: 6 Servings

1 3/4 lb finely lean chuck,Ground
 1 beef
 2 T onion,Grated
 2 T ran green bell,Grated
 1 pepper
 1 cl garlic,mashed

1 1/2 T finely chives,Chopped
 1 salt
 1 black pepper
 1 paprika
 1 pinch of powdered thyme

 BELMONT SAUCE ==================
 3 T butter
1/3 c tomato ketchup
 1 T lemon juice
 1 t worcestershire sauce
 1 generous dash tabasco sauce
 1 t prepared mustard
 1 salt
 1 black pepper
 1 a little mace,To Taste
 1 dry sherry wine

Mix all ingredients together and shape into 6 individual small steaks,about3/4" thick.Sprinkle with seasoned flour and brush with olive  oil.Broil themfor 5 to 6 minutes or more on each side,depending on degree  of doneness desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend well.Stir in 2 tbsp. sherry and bring almost to a boiling  point.Arrange steaks on a hot platter and pour sauce over them.

 Grilled Salmon
 Yield: 1 Servings

6 md salmon steaks 1 inch thick 1/3 c olive oil
 4 cloves garlic,crushed
 1/2 c parsley,Chopped
 1/4 t dill weed
 1 t salt
 1 c fine dry bread crumbs 1/4 c butter (or margarine)

Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed, and salt in blender container. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes, or until fish flakes easily when tested with a fork. Spread about 2 Tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes, or until lightly browned.

 Grilled Salmon & Marinade
 Yield: 1 Servings

1 1/2 lb salmon fillets
 1/2 c oil
 1/4 c vinegar,red wine
 3/4 t garlic salt
 1/4 t salt
 1/4 t sugar
 1/2 t italian seasoning
1 garlic clove,large, minced
 1/8 t pepper
 1 t water

Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade.

 Grilled Salmon Fillets In Lettuce With Mustar
 Yield: 4 Servings

4 (4 to 6-oz) salmon fillets
 3 T lemon juice
 2 T white wine
 4 t olive oil
 3 T capers
 1/4 t dry mustard
 1 salt
 16 green leaf lettuce leaves

 MUSTARD SAUCE ==================
 2 T butter (or margarine)
 1 1/2 t flour
 1/4 c vinegar
 1/4 c water,Boiling
 1/2 bouillon cube
 1/4 c dry mustard
 1 T sugar
 1 egg,beaten

To prepare salmon, rinse with cold water. Pat dry with paper towels, and set aside. Combine lemon juice, white wine, olive oil, capers and 1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and  marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends overlapping at center. Spoon about 2 teaspoons marinade over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more teaspoons marinade, including some of capers. Roll fillet up. Place 2 leaves on top and tuck edges under fish. Bring up bottom leaf edges. Tie package-style with string. Repeat with remaining lettuce, marinade and fillets to make 4 packages in all. Set aside. To make sauce, blend butter and flour in top of double boiler until smooth. Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard, sugar and egg. Cook and stir over hot water until sauce thickens, about 10 minutes. Keep warm. Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and cook an additional 5 to 6 minutes. Remove string and serve with mustard sauce. -

Grilled Salmon Steaks In Sauce
Yield: 6 Servings

 6 salmon steak
 1 c wine,white

1/8 t cinnamon
 4 scallion,finely minced
1 T lemon juice
 1/8 t ginger
 1 salt,to taste

Take a Salmond and cut him rounde, chyne and all, and roste the peces  on a gredirne; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale mynced oynons, and caste thereto,  and lete hem boyle; And then take vynegre, or vergeous, and pouder ginger, and cast there-to; And then ley the samon in a dissh, and cast the sirip theron al hote, & serue it forth.

Broil the salmon steaks, after brushing them with some cooking oil or melted butter. Meanwhile, put scallions in a saucepan with wine and cinnamon and bring to a boil; turn down heat and simmer gently. When  salmon steaks are browned on both sides, add the lemon juice and ginger to the sauce. Put salmon on a serving dish and pour the sauce over it.

 Grilled Salmon W/ Roasted White Corn Salsa &
 Yield: 1 Servings

 1 no ingredients
4 TB Olive Oil
 2 ts Lemon Zest -- grated
 2 TB Fresh Mint -- chopped
 1/2 ts Salt
 1/4 ts Freshly Ground Pepper
 6 6 Oz Salmon Fillets Or
 : Steaks cut 1/2-inch thick
: Roasted White Corn Salsa
: (Recipe Follows)
 : Basil Cream (Recipe : Follows)
 : Garnish-
 : Cilantro Or Mint Sprigs

Whisk olive oil, zest, mint, salt and pepper together and marinate salmon in mixture for 1 hour. At serving time, grill salmon over hot coals until just done. Place on warm plates with a heaping tablespoon or two of corn salsa on top, warm basil cream around and a garnish of herb sprigs. Serve immediately

 Grilled Salmon With Honey Mustard Glaze
 Yield: 1 Servings

6 oz salmon fillets -- brushed
 1 with oil
 2 T honey
 2 pn dry coleman's mustard
 2 T water --,Warm
 2 t soy sauce
 1 pn salt --,To Taste
 1 pn black pepper --,To Taste

STEP ONE: Honey-Mustard Glaze-- In a bowl, combine honey, mustard,  water, and soy sauce. Salt and pepper to taste. STEP TWO: Prepare the  Salmon Fillet-- Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

 Grilled Salmon With Lemon & Thyme
 Yield: 10 Servings

 4 lb salmon fillet,skinned
3 T cognac
1/4 c lemon peel,minced
2 T shallot,minced
 1 1/2 T kosher salt
 1 1/2 T sugar,brown

 1 T thyme,fresh,minced 3/4 t pepper

Place salmon fillets on heavy large baking sheet. Rub Cognac over both sides of fish. Mix together all remaining ingredients in small bowl. Rub over both sides of fish. Cover with plastic wrap. Top with another baking sheet. Weight with heavy object. Refrigerate at least 6 hours or overnight.

 Prepare barbecue (medium-high heat). Grill fish until cooked through, about 3 minutes per side. Transfer to plates and serve.

Note: Bon Appetit recommends a sturdy red wine, such as a Beaujolais from Moulin-a-Vent. They also recommend serving with sauteed zucchini. You could also diagonally slice thickly some zucchini with peel left on and brush with butter, lemon and thyme mixture and grill next to the fish; a Griffo grill would help but if you sliced the zucchini thick enough and on a strong enough diagonal, I don't think you would have problems with it falling through the grill. Some fresh steamed green beans with butter and freshly ground pepper would also  be good.

 Grilled Salmon With Potato & Watercress Sal
 Yield: 6 Servings

3 lb small red thin-skinned
 1 potatoes
 1 c thinly red onion,Sliced
 1 c seasoned rice vinegar
 1 about 1/2 pound watercress
 1 and crisped,Rinsed
 1 salmon fillet,about 2 lbs.
 1 T soy sauce
 1 T brown sugar,Firmly Packed
 2 c alder (or mesquite wood
 -chips)
 1 soaked in water
 1 salt

In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high  heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill.

Soak the onions about 15 minutes in cold water to cover. Drain and mix  onions with rice vinegar. Cut potatoes in quarters; add to onions.

Trim tender watercress sprigs from stems, then finely chop enough of the course stems to make 1/2 cup (discard extras or save for other uses). Mix chopped stems on a large oval platter with potato salad alongside; cover and keep cool.

Rinse salmon and pat dry. Place, skin side down, on a piece of heavy foil. Cut foil to follow outlines of fish, leaving a 1-inch border. Crimp edges of foil to fit up against edge of fish. Mix soy sauce with brown sugar and brush onto the salmon fillet.

 Lay fish on center of grill, not over coals or flame. Cover barbecue (open vents for charcoal) and cook until fish is barely opaque in thickest part (cut to test), 15 to 20 minutes. Transfer fish to platter with salad. Add salt to taste. Serve hot or cold.

 Grilled Salmon With Surf Sauce
 Yield: 4 Servings

1 c mushroom,Slices
 1 T margarine
 1 c kraft think 'n spicy
 1 chunky barbecue sauce
 6 oz frozen cooked shrimp,thawed
 1 T prepared horseradish
 1 1/2 lb salmon steaks,1 thick

Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue
 sauce, shrimp and horseradish; heat thoroughly, stirring constantly.

 OUTDOORS:

Place fish on greased grill over low coals (ash gray). Grill, uncovered, 6 to 8 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining sauce. Serve with shrimp mixture.

 INDOORS:

Place fish on greased rack of broiler pan. Broil 5 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining barbecue sauce. Serve with shrimp mixture.

Grilled Scallops & Kale With A Fresh Beet S
 Yield: 4 Servings

 1 no ingredients
1 1/4 c fresh beet juice -- see
 : notes*
 : Fruity olive oil
 1 ts white wine vinegar
 : Salt and freshly ground
 : pepper
 1 1/4 lb fresh sea scallops -- see
 : notes**
 : dr fresh lemon juice
 1 lb young kale leaves -- core
 : removed
 : dr sherry vinegar
 : Garnish-
 : Fresh chives cut into 1/2
 : inch sticks
 : tiny dice of yellow bell
 : pepper For the sauce:

Place beet juice in a non-reactive saucepan and boil until reduced to approximately 1/2 cup. Off heat, whisk 2-3 tablespoons of olive oil slowly into reduction to thicken the sauce. Whisk in white wine vinegar, salt and pepper to taste. Set aside and keep warm.

Lightly oil the scallops and season with salt, pepper and a few drops of lemon juice. Brush kale leaves with oil and season lightly. Grill kale on both sides until the leaves are slightly charred and cooked through. Grill scallops until just cooked (center should be slightly opaque). Arrange kale attractively in the center of warm plates and drizzle a few drops of sherry vinegar over. Place scallops on top and spoon beet sauce around. Garnish with chive sticks and yellow pepper and serve immediately.

 Yield: 4 servings
 - - - - - - - - - - - - - - - -

NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably  day-boat type

 Grilled Scallops(Welsh)
 Yield: 4 Servings

 1 no ingredients
4 scallops with firmly 2 oz butter
 1 lb potatoes 2 tb milk
 2 tb chopped parsley 2 tb oil salt and pepper 1 clove garlic

GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted water. Place the scallops in a pan in a warm oven (325/F or Mark 3) until the shells open. Remove the black part and gristly fibre leaving the red coral intact. Place the scallops in an ovenproof dish, add salt and pepper and cook for 3-4 minutes on each side. Cleon the rounded shells. Drain the potatoes and cream with 1 oz butter and the milk. Pipe or fork a border of potato arounb the edges of the shells. Place a scallop in the centre of each shell. Skin and crush the garlic. Heat the butter, oil and garlic and pour over the scallops. Garnish with parsley. These may be served with crisply fried bacon.

 Grilled Seafood Flautas
 Yield: 5 Servings

 1 roasted tomato sauce,* 8 oz crab meat,**
1/2 c green onions w/tops,sliced 1 T butter (or margarine)
 1/2 c dairy sour cream
 1/2 c monterey jack cheese,shred 14 oz artichoke hearts,***
 10 flour tortillas,****
 4 T butter (or margarine)

* See Sowest 2 for recipe.
** Use 1 package of Frozen saladstyle  imitation crabmeat, thawed
 *** Artichoke hearts should be drained and  cut  into quarters. Use one
**** Flour tortillas should be 7 to 8 inches in diameter and be warm.

 Grilled Seafood Kabobs
 Yield: 4 Servings

 1 lb large shrimp (deveined) 1 lb large mushrooms
1/4 c honey
 8 wooden skewers
 1 lb freah sea scallops

17 oz bottled bar-b-q sauce 4 T stone dijion mustard,Ground 2 lb fresh fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.  Place  alternating groups of shrinp, sea scallops and mushrooms on the skewers.

Place completed kabobs in a baking pan. Spoon the marinade over the kabobs  and allow to set for 12 hours (or over- night) in the refrigerator. Grill  over direct heat for 7 to 8 minutes or until the shrimp have turned pink,  turing frequently to prevent buring. Baste with marinade and use a coveredgrill to insure snokey flavor. Garnish with fresh fruit.

 Grilled Seafood~ Meat~ Poultry Seasoning
 Yield: 1 Servings

1/4 c salt
 1 T granulated garlic
 1 or powdered garlic
 1 T black pepper,Fresh Ground 1 T paprika
3/4 t granulated onion
 1 or powdered onion
 1/4 t cayenne pepper
 1/4 t dried thyme --,Crumbled
 1/4 t dried oregano --,Crumbled

Use this on roasted or grilled seafood, meat and poultry. Makes about  3/4 cup. Mix all ingredients. Store in glass jar.

 Grilled Seafood~ Meat~ Poulty Seasoning
 Yield: 1 Servings

1/4 c salt
 1 T granulated garlic
 1 or powdered garlic
 1 T black pepper,Fresh Ground
 1 T paprika
3/4 t granulated onion
 1 or powdered onion
 1/4 t cayenne pepper
 1/4 t dried thyme --,Crumbled
 1/4 t dried oregano --,Crumbled

Use this on roasted or grilled seafood, meat and poultry. Makes about  3/4 cup. Mix all ingredients. Store in glass jar.

 Grilled Sesame Chicken Breast
 Yield: 4 Servings

1 T brown sugar,or brown sugar
 -substitute
 3 T reduced-sodium soy sauce
 1 t sesame seeds
 1 T seasame seeds
 2 cl garlic,chopped
 1/8 t black pepper,freash
 4 oz chicken breast halves,with
 -skin removed

Combine all ingredinets except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4.

 Grilled Sesame Seeds Steak Strips With Vegeta
 Yield: 10 Servings

1/2 c soy sauce
 1 T sesame seeds
 1/4 c dry white wine
 1 md onion,chopped
 1/2 c green onion,chopped
1 cl garlic,crushed
 1/2 t ginger,Ground
 3 lb beef sirloin,cut into thin
 -strips
 2 lg green peppers,cut into
 -squares,bl,anched
 20 lg mushroom caps
 16 cherry tomatoes

For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic  and ginger in blender jar;blend well.Place meat in a large glass or enamel bowl and pour marinade over.Marinate several hours or overnight,stirring occasionally.Just before cooking,remove meat from marinade and drain,reserving marinade. Thread meat on skewers,alternating with green pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking oil.Grill to desired  doneness,basting with marinade several times during cooking.Leftover marinade may be heated and served as a sauce at table.

 Grilled Shark
 Yield: 1 Servings

1 filet of shark
 1 slice apple per filet
 1 oil
 1 spicy chutney of your choice

* Get rather thick slices of Shark and use 1 per person. Slice the filet along the side to make a pocket. Slice the apple slice so you can put it in the pocket. Oil the filet with canola oil to keep it from sticking and season with salt and pepper (or any other seasoning you like. I like to use curry powder. ) Grill on moderate coals for about 10 minutes per side. As always check and adjust as required. Serve with a spicy dressing or chutney of your choice.

 Grilled Shark Teriyaki
 Yield: 4 Servings

1 1/2 lb shark steaks (or other)
 -firm-fleshed,fish
 1 cn pineapple chunks (20 oz)
3 T salt-reduced soy sauce 2 T sherry
 1 T ginger root,Grated
1/2 t dry mustard
 2 cloves garlic,minced
 1 t brown sugar
 1 to 2 large green peppers cut
 - into l,arge pieces
 1 skewers

Rinse shark with cold water; pat dry with paper towels. Set aside. Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside. Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar. Stir well and pour over shark. Cover and marinate in refrigerator for 1 hour, turning once. Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside. Drain shark, reserving marinade. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste with marinade and turn. Cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Baste fruit and vegetable kabobs and place on grill. Cook 15-30 seconds on each side, or until just browned. Makes 4 servings. NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.

 Grilled Shark To Die For
 Yield: 6 Servings

0.50 c soy sauce
 2.00 T lemon juice
 6.00 swordfish (or salmon steaks)
 0.25 c fresh parsley,Chopped
 6.00 shark steaks,or
 0.25 c catsup
 2.00 cloves garlic,minced
 0.50 c orange juice
 0.33 T pepper,Ground

 Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,  pepper, and minced garlic. Add fish; cover and marinate in  refrigerator for 2 hours. Remove fish from marinade, reserving  marinade. Grill fish over hot coals 6 minutes on each side or until  fish flakes easily when tested with a fork, basting frequently with  marinade.

 Grilled Shark With Barbecue Sauce
 Yield: 6 Servings

2.00 lb shark steaks
 2.00 T butter
 1.00 clove garlic,minced
 0.25 c vinegar
 1.00 t worcestershire sauce or
 -other firm-,fleshed fish
 0.33 c onion,Chopped
 0.50 c water
 2.00 T brown sugar
 0.50 c catsup

Rinse shark with cold water; pat dry with paper towels. Set aside. In  medium saucepan, melt butter. Add onion and garlic; saute until  tender but not browned. Stir in remaining ingredients. Bring to  boil, stirring frequently. Reduce heat and simmer for 10-15 minutes  until sauce is thickened. Remove from heat. Baste shark with sauce.  Place on well-greased grate 4-5 inches from hot coals and cook 4-5  minutes. Baste and turn; cook an additional 4-5 minutes, or until  shark flakes when tested with a fork. Makes 6 servings.

NOTE: Shark may be broiled on a well-greased broiler pan 5-6 inches  from source of heat. Follow grilling times and  directions.

 Grilled Shiitake Mushrooms On Arugula
 Yield: 6 Servings

 12 shiitake mushrooms
 4 t roasted sesame seeds

SEASONING SAUCE ================
 2 T soy sauce
 2 T oriental sesame oil
 2 T olive oil
 2 t sugar
 1 bn arugula,stems removed

1. Prepare the seasoning sauce by combining the soy sauce, sesame oil,
 olive oil, and sugar. Can be prepared up to a week ahead.
 2. Preheat the broiler.
 3. Wash the arugula and spin dry.
 4. Clean the mushrooms and remove the stems. Place them cup side up  on a broiling rack.
5. Brush the seasoning sauce on the mushroom caps. Position the rack  4-6 inches from the heat and broil until the mushrooms look brown and  crusty, 2-3 minutes. They cook very quickly, so keep an eye on them.
6. Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula. Sprinkle with the roasted sesame seeds and serve.

 Grilled Shrimp
 Yield: 4 Servings

2 lb large shrimp 1/4 c fresh parsley
 1 c olive oil
 1 T oregano
 4 T lemon juice
 1 T garlic,Chopped
 4 drops hot sauce
 1 t salt
 1 T tomato paste
 1 pepper,To Taste

Combine all ingredients in a glass dish. Marinade 2 hours at room temperature.
 Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread

 Grilled Shrimp & Pancetta With Garbanzo Salsa
 Yield: 4 Servings

24 large shrimp
 1/3 lb pancetta
 1/2 lb bacon,Sliced

GARBANZO SALSA =================
 1 cn garbanzos (8 oz)
 1 c cilantro,fresh
 1/3 c yogurt,lowfat,unflavored
 1/3 c green onion,chopped
 1/4 c lime juice
 1 salt,To Taste
 1 pepper to paste

1. Peel shrimp (leave on tail section, if desired), devein, and rinse.
 Divide pancetta into 24 equal pieces. Tightly wrap a panc