It looked similar to salmon, which I've done plenty of times before, so I decided to do it the same way. I did a lot of prep work beforehand since I wasn't planning on cooking it until the next day (which ended up being the following day, as we were out most of yesterday.)
I decided to use citrus flavors, along with Italian. (You'll see why Italian flavors in a minute.)
I started by making an opening along the center of the fish to stuff the crab meat. After stuffing them I brushed them with olive oil.
I topped the fish with citrus Bosari, lemon juice, lime juice, and orange juice. I also topped it with melted butter.
It ended up sitting for two nights like this in the refrigerator.
I also wanted to try my hand at Cavatappi noodles. I've had them several times before at restaurants but never prepared them. I decided to do Italiam spices with diced tomatoes and olive oil on top.
When I do noodles, I like to add in any seasoning and/or olive oil while the water is boiling.
I heated some diced tomatoes to top the noodles. I would've liked to make this from fresh tomatoes but I really didn't have time, and had some in a can already that needed to be used.
The grill board ended up soaking overnight.
I put a couple orange slices on the grill to make a garnish.
Oh, and I don't think I've ever shown off my grill glove.
I think I overdid the tomatoes. I had intended on just heating them, but they ended up stewing slightly.
The shark tasted great, but very fishy. If I were to make it again I'd probably do it breaded, with something crunchy like sesame seeds, or something to really overpower the fish flavor. =o9