Title: Grilled Shark with Red Sauce
Categories: Seafood
Yield: 1 Servings

Ingredients: 1 1/2 lb Shark steaks 2 tbs Olive oil 1 tbs Chopped shallots 3 Cloves garlic; chopped 5 To 6 anchovies 1 tbs Chopped parsley 4 oz Jar sliced pimientos 1/8 tsp Cayenne 2 tbs Olive oil 1/2 tsp Salt 1/4 tsp Pepper Directions: Rinse shark with cold water; pat dry with paper towels. Cut shark into 4 equal portions; set aside. In small saucepan, heat 2 tablespoons olive oil. Add shallots and garlic; saute until tender but not browned. Add anchovies and stir to dissolve. Add parsley, red peppers and cayenne; heat through. Remove from heat. Combine 2 tablespoons olive oil, salt and pepper. Baste shark with oil mixture. 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. Top shark with heated red pepper sauce. 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.

~End Recipe Export- * SLMR 2.0 * ~-- WM v3.11/92-0268 * Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165)
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|OLX$SOM| BBS: COMPUTER Conference: 5,COOKING Number: 4919 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-07-25,10:45 From: EARL SHELSBY To: PAMELA HARVEY Subject: JAMBALAYA OR DIRTY RICE? Flags:

Hello Pamela: PH>PLEASE HELP....Would someone please explain the difference in Jambalaya and PH>Dirty Rice. I am requesting recipes for both. I think both are Cajun dishe

Here is a recipe for each, but there are several variations of both:

~Begin Recipe Export- QuikBook version 0.96 Beta A

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