Blacktip shark are readily available in Gulf Coast waters, and our son keeps us well supplied with shark steaks. They are simple to grill using just butter with lemon, but have more of a gamey tang. We have come up with our own versions of shark steak which are favorites of our family.

Version 1: Heat grill. Mix jalapeno jelly with juice of one lime. Coat steaks with mixture. Cook on hot grill no more than 10-15 minutes. Steaks should be slightly pink inside. We serve these with rice pilaf and mango or tomato salsa.

Shark being a game fish, is Very dry if overcooked. So it is important to watch. If you prefer, you can prepare in the same manner but wrap each steak individually in foil then bake in 400 degree oven for 10-15 minutes.

Friends in Massachusetts who have problems getting jalapeno jelly have done this successfully using orange and/or lime marmelade, with lemon juice.

Version 2: Preheat grill. Marinate 4-6 shark steaks in Neumann's light Italian dressing (dip steaks lightly in dressing on both sides, then set aside. Do not soak as in usual marinade) .

Broil or grill until black one poblano or green pepper, one red pepper and one yellow paper. Place in brown paper bag to steam. When cool, remove skin, seeds and fibers, and cut into strips. Cut one onion into rings. Chop 3-4 Tablespoons of fresh rosemary.

Place each steak in center of a square of aluminum foil. Place strips of red, yellow and green pepper on each, along with onion rings. Sprinkle with rosemary, lightly salt and pepper.

Seal foil into packets. Place on hot grill. Cook 10-12 minutes. Enjoy!