Grilled shark mexicana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Shark steaks or other firm-fleshed fish |
| ⅓ | cup | Lime juice |
| 3 | Cloves garlic; pressed | |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Beer |
| 1 | tablespoon | Chopped parsley |
| 2 | mediums | Tomatoes; peeled, seeded and coarsely chopped |
| ¼ | cup | Chopped red onion |
| 3 | tablespoons | Diced green chilies |
| ½ | teaspoon | Cumin |
| 2 | teaspoons | Dijon mustard |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
| Salsa (see below) | ||
| 1 | Ripe avocado;cut into slices | |
| 2 | dashes | Liquid hot pepper sauce to 3 dashes |
| Salt to taste | ||
Directions
SALSA
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 1-¼ cups sauce.