Recipe: grilled shark

SKEWERED SHARK WITH BASIL

36 (1-inch) cubes of shark
steak
1 lime, juiced
1 lemon, juiced
salt and pepper
oil
melted butter
10 slices bacon, cut into 1
1/2-inch pieces
2 each red and green sweet peppers, cut into 1
1/2-inch squares
3 Tbsp. chopped basil

Marinate the shark pieces in the citrus juice for 5 minutes, drain well. Season with salt and pepper and brush on oil. Thread on skewers in this order; a cube of shark, bacon, red pepper, green pepper, etc., until all the shark has been skewered. The pieces should be touching. Grill without turning until the bacon pieces adhere to the shark, then rotate, brushing once or twice with oil until the shark just begins to flake. Do not overcook. Serve hot sprinkled with basil. Pass the melted butter separately. Yields enough to serve 6.