INGREDIENTS

• katran shark fillet 1.5 kg.;
• soy sauce 150 ml;
• ketchup 150 ml;
• plum juice or puree 150 ml;
• lemon juice 2 tablespoons;
• dry parsley 2 tbsp;
• dry garlic 1 tsp;
• black pepper 1 tsp;
• red pepper 1/2 tsp;
• lemon 1 pc.;
• salt.

METHOD

1. Take the katran fillet and cut into portioned pieces, 3 cm thick.
2. Mix: Soy sauce, Ketchup, Plum juice, Lemon juice, Parsley, Garlic, Black pepper, Red pepper.
3. Stir well and pour the katran meat, put in the refrigerator for 5 hours.
4. Spread the katran meat on the grill grate, fry for 14 minutes, or 7 minutes per side, the temperature is slightly above average.
5. Serve katran steaks hot, lightly sprinkled with lemon juice, and garnished with pickled peppers.