over medium-high heat.
Season the shark fillets
with salt and pepper, to taste and place onto grill, cook until opaque and cooked through. While the shark is cooking, heat the oil in a skillet over medium-high heat. Add the peppers, garlic
. Saute until onions are soft. Add the barbecue sauce
and cook for 1 minute. Place the vegetable-potato saute on a plate topped with the grilled shark, poached eggs and cover with hollandaise