Grilled Shark

it's hot. i got in the car today and the temperature read 107. western washington is not used to this kind of heat. we don't have ac, we don't own fans. we we're lucky in that when i moved here 8 years ago i brought all my fans with us. all 8 are not scattered throughout the house working hard to keep the air moving. i wouldn't be miserable if i had my pool. we bought this house because it has such a large yard which mr. roll pointed out would be good for my pool someday. i'm ready for someday.

i mailed off my application/resume/intro letr/transcripts to University of Washington today for the paralegal program. i hope i get in. it is in god's hands now.

it's a good day to bbq. tonight is grilled shark. if you're afraid of shark don't be. it's very good. very meaty. good texture. good flavor. i've been using this marinade for years now, and that speaks for itself.

GRILLED SHARK

1/4-1/2 cup soy sauce (1/2 cup could be very salty for some)
6 shark steaks or swordfish steaks
1/4 cup catsup
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup fresh parsley, Chopped
2 garlic cloves, minced
1/3 tablespoon pepper, Ground

Directions
1Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic.
2Add fish; cover and marinate in refrigerator for 2 hours.
3Remove fish from marinade, reserving marinade.
4Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.