MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Foreign, Seafood, Main dish
       Yield: 6 servings
   1 1/2 lb Shark steaks
       2 tb Soy sauce
       2 tb Rice or wine vinegar
            -(balsamic is *delightful*
       2 tb Lemon juice
       2 tb Oil
       2 tb Chopped parsley
       1    Clove garlick, pressed or
     1/2 ts Freshly-ground black pepper
   minced green onions and parsley
   (TIP):  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.   A good way to check is to check it for
   opacity. When it has turned from translucent to white and opaque it’s
   done.  It will finish  cooking  on  its own with residual heat if
   removed  from  the  heat source.
   Fish  is  a high protein but low-calorie main dish.   By  using  a
   light marinade  you  eliminate rich butter sauces and still  maintain
   the delicate flavor.
   Cut the shark steaks into service-sized pieces.   Place them in  a
   glass dish.   Combine the soy sauce,  vinegar,  lemon juice,  oil
   parsley, garlick 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
   from the heat - about four minutes a side.   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.