2 lbs. skinless shark steaks or fillets, fresh or frozen
2/3 c. beer
1/3 c. cooking oil
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. paprika
2 tbsp. butter
4 c. sliced onions
1 c. dairy sour cream, heated
1/2 tsp. horseradish

Thaw meat in shallow dish. Combine beer, oil, mustard, salt, garlic powder, and pepper. Add fish; cover and marinate 30 minutes in refrigerator. Remove fish from marinade and broil 4 inches from heat for 8 to 10 minutes or until fish flakes easily with fork. In a saucepan, melt butter and blend in paprika. Add onions and saute until tender but not brown. Combine warm sour cream and horseradish. To serve, top each fish steak with onions and a spoonful of sour cream mixture. Makes 6 servings.