Grilled Shark with Tangerine Butter

The tangerine is the most common form of mandarin orange found in the United States. Their fruit is as sweet as juice or eating oranges, but less acidic. Choose tangerines that are plump and heavy for their size; soft, but firm to the touch. The color may vary from light to deep orange, and the skin should be glossy. Tangerines may be kept refrigerated for up to 1 week. They are best eaten raw. When used in cooking, heat gently and do not boil or they will lose their flavor.

Ingredients brokeback mountain download free

2 tbsp butter, softened
2 tbsp chopped fresh parsley
1 tbsp chopped tangerine pulp
2 5 oz shark steaks, cut 1/2 inch thick

Directions download commando divx

Mix together butter, parsley and tangerine pulp. Refrigerate.

Spray stove-top grill with nonstick cooking spray; heat over medium-high heat.

Grill shark steaks for about ] minute; rotate a quarter turn and grill a minute more for nice crisscross markings.

Turn steaks over and grill for 2 to 3 minutes more or until fish flakes with a fork.

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Place on a serving dish; top with a dollop of tangerine butter.

Makes 2 servings