Shark Mexicana
By
Patricia Worden
@littlechop
1
★★★★★ 1 vote5
Ingredients
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1 1/2 lbshark steaks or other firm-fleshed fish
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1/3 clime juice
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3 clovegarlic, pressed
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2 Tbspvegetable oil
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1/4 cbeer
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1 Tbspchopped parsley
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1/2 tspcumin
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2 tspdijon mustard
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1/4 tspsalt
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·pepper to taste
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·salsa (see below)
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1ripe avocado, cut into slices
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SALSA
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2 mediumtomatoes, peeled, seeded & coarsely chopped
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4 cchopped red onions
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3 Tbspdiced green chilies
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2-3 dash(es)hot pepper sauce
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·salt to taste
How to Make Shark Mexicana
- 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 4-5 servings.