Special Diets

Grilled Cape Shark Brochettes

• From: National Fisheries Institute

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.”