Shark Mexicana

Shark Mexicana

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Patricia Worden


I got this from a friend of mine. It's sooooo good! You can use it on any type of "fleshy" fish... You could probably even use it on any type of meat other than fish.


★★★★★ 1 vote

1 Hr 10 Min
10 Min


  • 1 1/2 lb
    shark steaks or other firm-fleshed fish
  • 1/3 c
    lime juice
  • 3 clove
    garlic, pressed
  • 2 Tbsp
    vegetable oil
  • 1/4 c
  • 1 Tbsp
    chopped parsley
  • 1/2 tsp
  • 2 tsp
    dijon mustard
  • 1/4 tsp
  • ·
    pepper to taste
  • ·
    salsa (see below)
  • 1
    ripe avocado, cut into slices

  • 2 medium
    tomatoes, peeled, seeded & coarsely chopped
  • 4 c
    chopped red onions
  • 3 Tbsp
    diced green chilies
  • 2-3 dash(es)
    hot pepper sauce
  • ·
    salt to taste

How to Make Shark Mexicana


  1. 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.
  2. While shark is marinating, make Salsa.
  3. 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 4-5 servings.

Printable Recipe Card

About Shark Mexicana

Course/Dish: Fish

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