Teriyaki Shark
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 168. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound fresh or frozen shark, tuna, or halibut steaks, cut 1 inch thick
- 1/2 cup teriyaki sauce
- 2 tablespoons dry sherry
- 1 teaspoon grated gingerroot
- 1 clove garlic, minced
Instructions
- Thaw fish, if frozen. Place in a shallow dish. For marinade, stir together 1/2 cup teriyaki sauce, 2 tablespoons dry sherry, 1 teaspoon grated gingerroot, and 1 clove garlic, minced. Pour over fish. Turn fish to coat with marinade. Cover and marinate for 30 minutes (or in the refrigerator for 2 hours), turning the steaks occasionally.
- Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Brush fish with some of the marinade. Broil 4 inches from the heat for 5 minutes. Turn fish over. Brush with marinade. Broil for 3 to 7 minutes more or till fish flakes easily with a fork. Serves 4.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "White Fish Steak with Teriyaki Sauce, Prawn Salad, Agedashi Tofu - Izakaya Hachibeh AUD12" by avlxyz; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/10559879@N00/4010627177. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.