INGREDIENTS
4 oz. shark fillets
Salt and pepper
1 tsp. vegetable oil
1 diced green pepper
1/2 diced yellow pepper
1 tsp. garlic
1 tsp. chopped shallots
1/2 diced red onion
1 cup diced and cooked potatoes
3 TBSP. barbeque sauce
2 poached eggs
2 oz. hollandaise sauce
DIRECTIONS
Preheat grill over medium-high heat.
Season the shark fillets with salt and pepper to taste and place on the grill.
Cook until opaque and cooked through.
While the shark is cooking, heat the oil in a skillet over medium-high heat.
Add the peppers, garlic, shallots, onions and potatoes.
Saute until onions are soft.
Add the barbecue sauce and cook for 1 minute.
Place the vegetable-potato saute on a plate topped with the grilled shark, poached eggs and cover the hollandaise.
Serves 4.
