Grilled Cape Shark Brochettes

Grilled Cape Shark Brochettes with Peppers and Mushrooms and Rich Gohan

Related recipes: Fish, Low-Fat, Main Dishes, Mushrooms, National Fisheries Institute, Peas, Rice, Seafood, Shark, Soy, Sweet Pepper

Make it a Meal

Add these dishes to make a full meal:

Creole-Flavored Beef Soup

Beet Salad

Grandma Kirschner’s Date Nut Bread

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 6 servings

Ingredients

Shark Brochettes:

1 lb cape shark, cut into 1- inch cubes

1 red bell pepper, cut into 1- inch square pieces

1 green bell pepper, cut into 1-inch square pieces

1 lb whole, fresh, button mushrooms

1/2 cup light soy sauce

2 Tbs finely chopped green onions

1 1/2 Tbs grated fresh ginger

3 Tbs sugar

Rice Gohan:

2 cups uncooked short-grain white rice

3 1/2 cups water

1/2 tsp salt

1 cup frozen peas

Directions

Brochettes:

Finely dice pepper trimmings into confetti-like pieces for a stylish garnish; set aside. In glass measuring pitcher, combine soy sauce, onions, ginger and sugar, stirring to dissolve sugar. Alternate shark, peppers and mushrooms on skewers. Thin cubes of shark can be folded in half, then speard. Place skewers in glass or a plastic pan. Pour marinade over skewers, reserving 1/3 cup. Marinate skewers in the refrigerator for 30-60 minutes, turning over once or twice.

While skewers are marinating, prepare grill or preheat broiler. Remove skewers from marinade, broil or grill 6 to 10 minutes, turning once or twice to brown evenly. Baste, if necessary, with reserved marinade. If desired, remaining marinade may be simmered for 5 minutes (or heated in mucrowave for 2 minutes on high) and served as a sauce with the brochettes and rice.

Rice Gohan:

About 30 minutes before the meal is served, combine rice, salt and water in large saucepan. Bring to a boil, then simmer, covered, for 15 minutes or until water is absorbed. Turn heat off, stir in peas, cover for 5 to 10 minutes. To mold, press hot rice into round or oval container, invert onto plate, and tap to loosen mold. Garnish plate with reserved pepper “confetti.”

Brad Morin

Nutrition facts

Serving Size 1 serving

Calories 269

Calories from Fat 37 (14%)

% Daily Value*

6%Total Fat 4g

4%Saturated Fat 0.8g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 1.4g

13%Cholesterol 39mg

41%Sodium 996mg

15%Potassium 539mg

12%Total Carbohydrate 36g

12%Dietary Fiber 2.9g

Sugars 11g

Sugar Alcohols 0g

45%Protein 23g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath