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.