Grilled shark mexicana

Yield: 4 servings

Measure 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

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.

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