Ingredients
- 6 shark steaks
- 6 swordfish
- 2 garlic (cloves)
- 120 ml orange juice
- 120 ml soy sauce
- 60 ml catsup
- 30 ml lemon juice
- 7 gr parsley (chopped fresh)
- 3 gr pepper (ground)
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
