Shark Mexicana
By
Patricia Worden
@littlechop
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4-5
Prep:
1 Hr 10 Min
Cook:
10 Min
Ingredients
-
1 1/2 lbshark steaks or other firm-fleshed fish
-
1/3 clime juice
-
3 clovegarlic, pressed
-
2 Tbspvegetable oil
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1/4 cbeer
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1 Tbspchopped parsley
-
1/2 tspcumin
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2 tspdijon mustard
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1/4 tspsalt
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·pepper to taste
-
·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
-
·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.
About Shark Mexicana
Course/Dish: Fish
