Side Pannel
Grilled Shark Mexicana
Ingredients List
- 1 1/2 lb Shark steaks
- -or other firm-fleshed fish
- 1/3 c Lime juice
- 3 Cloves garlic; pressed
- 2 tb Vegetable oil
- 1/4 c Beer
- 1 tb Chopped parsley
- 1/2 ts Cumin
- 2 ts Dijon mustard
- 1/4 ts Salt
- Pepper to taste
- Salsa (see below)
- 1 Ripe avocado;cut into slices
Directions
SALSA
2 md Tomatoes; peeled, seeded
-and coarsely chopped
1/4 c Chopped red onion
3 tb Diced green chilies
2 ds 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 1-1/4 cups sauce.
2 md Tomatoes; peeled, seeded
-and coarsely chopped
1/4 c Chopped red onion
3 tb Diced green chilies
2 ds 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 1-1/4 cups sauce.
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