Shark Mexicana

Shark Mexicana Recipe

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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


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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)
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


  • 1Rinse 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.
  • 2While shark is marinating, make Salsa.
  • 3Drain 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.

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About Shark Mexicana

Course/Dish: Fish

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