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