250 gms shark fillets (3/4 thick)
1 teaspoon dried basil
1/3 cup lemon juice
1 clove garlic, minced
1/4 cup chopped parsley
2 tablespoon chilli sauce
1 tablespoon soy sauce
Place shark fillets in plastic bag.
Add lemon juice,parsley, basil, garlic, chili sauce and soy sauce.
Close top of bag and refrigerate for at least one hour, but not longer than 8 hours.
Remove shark from bag and save marinade. Place shark on rack of pre-heated grill about
3 inches from heat and grill for 3-5 minutes. Turn fillets over,
brush top with marinade and grill an additional 5-8 minutes until
fish flakes or is done to taste. Pan fry rest of marinade until it's
reduced by half and pour over fillets when serving.

Enjoy