Grilled Shark Mexicana
Yield
4 servingsPrep
25 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shark
steaks, or other firmfleshed fish |
|
| ⅓ | cup |
lime juice
|
|
| 3 | cloves |
garlic
pressed |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
beer
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
cumin
|
|
| 2 | teaspoons |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
avocados
ripe, cut into slices |
|
| salsa | |||
| 2 | each |
tomatoes
medium, peeled, seeded, and coarsely chopped |
|
| ¼ | cup |
red onion
chopped |
|
| 3 | tablespoons |
green chili peppers
diced |
|
| 2 | dash |
red hot pepper sauce
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shark
steaks, or other firmfleshed fish |
|
| 79 | ml |
lime juice
|
|
| 3 | cloves |
garlic
pressed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
beer
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
cumin
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
avocados
ripe, cut into slices |
|
| salsa | |||
| 2 | each |
tomatoes
medium, peeled, seeded, and coarsely chopped |
|
| 59 | ml |
red onion
chopped |
|
| 45 | ml |
green chili peppers
diced |
|
| 2 | dash |
red hot pepper sauce
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
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 (recipe below).
Drain shark, reserving marinade.
Place on well-greased grate 4 to 5 inches from hot coals.
Cook 4 to 5 minutes; baste with marinade and turn.
Cook an additional 4 to 5 minutes, or until shark flakes when tested with a fork.
Top with avocado slices and salsa.
Salsa: Combine all ingredients and blend well.
Let stand at room temperature or in refrigerator for 15 to 20 minutes to blend flavors.
SANDWICH VARIATION: Serve on toasted bun with mayonnaise, lettuce, avocado and salsa.
