By Randy

1 lb black tip shark (or tuna steak, swordfish, mako, marlin)
2 lg carrots, unpeeled
pineapple slices, halved
1/2 c. orange juice
1/4 c. melted butter or margarine
3 tbsp soy sauce

Cut carrots into 1/2 in chunks, and blanch until barely tender.

Alternate fish, carrots, and pineapple on skewers til you have 4
chunks of fish on each one. Again, how much of the other stuff
depends on you. You should have 2-3 skewers full per person.

For marinade, mix the juice, butter and soy together.

Suspend skewers over a 13×9 pan lined with foil and spoon marinade
over kabobs. Broil for 4 minutes, then turn and broil for another
4-5 minutes, spooning marinade over them periodically.

Serve over hot cooked rice.