Spicy Orange-Sesame Teriyaki Shark

2 6 to 8 ounce shark filets (may substitute bone-in chicken breast or ahi tuna)
1 tablespoon raw sesame seeds
Juice of one orange
1 tablespoon of orange zest
2 tablespoons honey
½ cup soy sauce
½ cup pineapple juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon green onions, fine sliced, tops only
1 clove garlic, crushed
½ teaspoon fresh ginger, minced

In a non-stick pan, over medium heat, add sesame seeds, garlic and ginger and cook for one to two minutes until golden. Add orange juice, pineapple juice and honey and cook for two minutes. Add soy sauce and cook for one more minute. Combine cornstarch and water to form a paste and slowly whisk into soy sauce mixture. Turn to low heat and simmer for 5 minutes. Add orange zest and onions and remove from heat.

On a barbecue over medium high heat, cook shark for 1½ minutes, then turn. Cook an additional 1½ minutes and turn again. Baste with soy mixture, cook for an additional 1 ½ minutes, and turn and baste again. (Note: As a general rule, shark should not be cooked for more than 7 to 8 minutes per inch of thickness.)

Serve immediately.

Add comment