Fun fact — sharks have a very firm meat that can pick up marinades hold up to grilling very well. Of course, it’s tough to get in some locals. The piney hills of Northern Mississippi, for example.
HOWEVER, far be it from us to deny you a recipe that could be workable in multiple formats, be it on skewers as brochettes or kabobs, or in fillets.
Although not in the Grove, where you can’t grill anything.
24 2-inch mako shark cubes
1⁄2 cup olive oil
1⁄2 cup white wine
2 tbsps balsamic vinegar
2 tbsps chopped basil
2 tbsps thyme leaves
2 tbsps chopped tarragon
2 tbsps snipped chives
salt, pepper and granulated garlic to taste
24 slices of red onions
24 slices of zucchini
24 slices of red bell pepper
24 slices of yellow squash
6 whole large button mushrooms
3⁄4 cup butter
1⁄4 cup thinly sliced garlic
1 tbsp lemon juice
2 tbsps chopped cilantroThis recipe is out of John Folse’s Hooks, Lies and Alibis, which is a fantastic seafood cookbook.