INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH PLACE IN PROPER TIME
Toss together the red onion, gala apples, cubanella pepper, mint and thyme and season to taste with salt and pepper. Set aside.
In a small saucepot, combine the shallots, green onion, apple cider, and cider vinegar and bring to a boil. Reduce heat to medium low and simmer for 10 minutes until the liquid has reduced by one third. Remove from heat and whisk in the cold butter. Season with salt and pepper to taste and set aside.
Preheat grill to medium high.
Place the shark steaks on a flat surface and rub with bbq seasoning, pressing the spice gently into the fish. Brush lightly with olive oil. Grill for 4-6 minutes per side, glazing liberally with apple cider glaze.
Remove from grill and garnish with gala apple slaw and serve with grilled Yukon gold potatoes.