grilled shark kabobs
Shark kabobs
This is quick, easy, and at 5.99 a pound, a grand bargain. Substitute swordfish or mahi-mahi if you'd like.
2 1/2 pounds shark, swordfish or mahi-mahi
2 cloves garlic, minced
4 Tbsp. olive oil
salt and pepper
rosemary sprigs
butternut squash pure: cut squash in half, then half again. Place in 1/4 inch water, cut side down, in an ovenproof casserole dish. Cover with foil and bake for 1 hour or longer at 400, until it's soft when pushed.
Remove flesh and mash together with a little butter and salt and pepper. I add a regular baked potato to it to help with the texture, the squash is very wet by itself.
2 1/2 pounds shark, swordfish or mahi-mahi
2 cloves garlic, minced
4 Tbsp. olive oil
salt and pepper
rosemary sprigs
butternut squash pure: cut squash in half, then half again. Place in 1/4 inch water, cut side down, in an ovenproof casserole dish. Cover with foil and bake for 1 hour or longer at 400, until it's soft when pushed.
Remove flesh and mash together with a little butter and salt and pepper. I add a regular baked potato to it to help with the texture, the squash is very wet by itself.
 baked squash |
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Cut fish into 2X2 inch chunks. Thread onto metal skewers, tucking little sections of rosemary in between the fish chunks. Add onion or pepper segments if you'd like. Mix the garlic with the oil and salt and pepper in a small bowl, and brush onto the fish on all sides. Grill over medium high direct heat, turning carefully, for about 7-8 minutes for medium well done.
 don't cut them too small |
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