serves 4

• 4 California Thresher Shark steaks, 1 inch thick

Pour marinade (recipe below) over the California thresher shark steaks and let stand in the refrigerator for a maximum of 15 minutes. Remove fish from the marinade and pour the marinade into a small saucepan. Bring marinade to a boil. Boil one minute then reduce heat to low, cover and let set while fish is grilling.

Place shark steaks on a preheated grill and cook approximately 5 minutes on each side or just until fish turns opaque in the center. Place fruit salad in the middle of a serving platter and arrange the grilled California thresher shark around the sides. Pour hot marinade over the salad and fish. Sprinkle with sea salt to taste.

Marinade

• 1 lemon, juiced
• 1 tablespoon sesame oil
• 1 teaspoon fresh thyme leaves
• 5 cloves garlic, minced
• 1/2 orange, finely chopped with skin
• 1/2 lime, finelly chopped with skin
• 1 teaspoon tamari or soy sauce
• 1/2 cup red onion, minced

Fruit Salad

• 1 cup each, chopped fresh  pineapple,cantaloupe, and English  cucumber
• 1 each, peeled, seeded, chopped orange,  grapefruit, mango
• 1/2 cup red onion, chopped
• 2 tablespoons cilantro
• 2 cloves garlic, minced
• 1/4 teaspoon tamari
• 1/2 teaspoon olive oil
• pepper to taste

Combine ingredients and mix well to blend flavors. Cover and refrigerate until serving time.