Shark Kabobs with Orange and Thyme - serves 4

4 tbsp butter
2 lrg Shallots, minced
1 tbsp orange zest, grated
1/4 cup orange juice
2 lb Shark steaks cut in 1 1/2" pieces
Milk
2 med zucchini cut in 1 1/2" pieces
12 pearl onions, blanched
2 oranges
Peanut oil
4 tbsp dried thyme, crumbled

Make sauce: Melt butter in a saucepan over medium heat. Saute shallots in i until tender, stirring occasionally. Whisk in orange zest and juice. Bring mixture to a boil, stir, and remove from heat. Reheat sauce when ready to serve.
Grill shark kabobs: Soak shark cubes in milk for 1 hour before grilling. Dr fish and pat dry with paper towels. Thread four 10-inch skewers with fish, zucchini, onions and orange quarters.
Brush with peanut oil and sprinkle wi 1 tbsp of the thyme. Sprinkle remaining thyme over hot coals. Grill kabobs, rotating every 3 minutes until shark cubes begin to flake when test with a fork.
Serve on individual platters and pass warm orange sauce at tab.