1-1/2 lb. shark steaks
2 tbsp. soy sauce
2 tbsp. balsamic, rice or wine vinegar
2 tbsp. lemon juice
2 tbsp. oil
2 tbsp. chopped parsley
1 clove garlic, pressed or minced
1/2 tsp. freshly-ground black pepper
minced green onions and parsley

Cut the shark steaks into service-sized pieces.

Place them in a glass dish. Combine the soy sauce, vinegar, lemon juice, oil parsley, garlic and black pepper. Pour the marinade over the fish and marinate for half an hour, turning at least once.

Remove the fish (reserving the marinade) and broil 4 to 5 inches

Brush with the marinade before turning.

Serve with minced green onions and parsley.

Accompaniments: Rice and vegetable pilaf, leaf lettuce tossed with parsley-lemon dressing, and French or Italian sourdough bread.

Fish should be cooked only until it flakes easily. Check it often to prevent overcooking, which will not only make it rubbery, it will render it tasteless.

Serving Size: 6