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Grilled Shark Mexicana

 

37

Yield

4

servings

Prep

25

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds shark
steaks, or other firmfleshed fish
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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 40149% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 348mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 76g
Vitamin A 21% Vitamin C 42%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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