Adam’s Shark and Pineapple Kabobs
1-1.5 lbs Blacktip Shark, cut into bite sized pieces
2 Tablespoons of your favorite store-bought “islandy” Marinade.
2 teaspoons teriyaki sauce
2 teaspoons lime juice
1 teaspoons rice win vinegar
1 teaspoon minced fresh ginger
1/2 Fresh Pineapple, cut into cubes
1 Red/Orange/Yellow Bell Pepper, cut into cubes
1 Tablespoon Soy Sauce
1 teaspoon ground cloves
2 teaspoons dark sesame oil
Mix the marinade, teriyaki sauce, lime juice, ginger, and vinegar together. Add more salt or lime juice for balance as needed. Let shark marinate in the mixture for at least an hour in a plastic bag. Prior to assembling kabobs, brush slices of pineapple and pepper with soy sauce and sesame oil mixture, saving some for basting while the kabobs are on the grill. Assemble kabobs and lube up the grill grates. Grill over medium-high heat until shark begins to flake and peppers are charred. Or until you burn your fingers trying to flip the damn things. Remember to mop the darn things!
Serve over brown rice with red onions and mangos. Yes, even we suburban white people from Maryland can get into the “island groove” from time to time. Keep on grubbin’!