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Ingredients:
1 1/2 lb shark steaks or other firm-fleshed, fish
1/3 cup lime juice
3 cloves garlic, pressed
2 tbsp vegetable oil
1/4 cup beer
1 tbsp chopped parsley
1/2 tsp cumin
2 tsp dijon mustard
1/4 tsp salt
1 pepper to taste
1 salsa (see below)
1 ripe avocado, cut into slices
SALSA
2 medium tomatoes, peeled, seeded and coarse
1/4 cup chopped red onion
3 tbsp diced green chilies
2 dash liquid hot pepper sauce to 3 dashes
1 salt to taste
Instructions:
Rinse shark with cold water; pat dry with paper towels. Set aside.
Combine remaining ingredients except Salsa and avocado; pour over
shark. Cover and marinate in refrigerator for 1 hour, turning once.
While shark is marinating, make Salsa. Drain shark, reserving
marinade. Place on well-greased grate 4-5 inches from hot coals. Cook
4-5 minutes; baste with marinade and turn. Cook an additional 4-5
minutes, or until shark flakes when tested with a fork. Top with
avocado slices and Salsa. Makes 4 servings. SANDWICH VARIATION: Serve
on toasted bun with mayonnaise, lettuce, avocado and Salsa. SALSA:
Combine all ingredients and blend well. Let stand at room temperature
or in refrigerator for 15-20 minutes to blend flavors. Makes
approximately 1-1/4 cups sauce.
Servings: 4
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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Grilled Shark Mexicana Recipe brought to you by Mexican Recipes To-Go
