Shark Mexicana

Shark Mexicana

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Patricia Worden

By
@littlechop

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 vote

Serves:
4-5
Prep:
1 Hr 10 Min
Cook:
10 Min

Ingredients

  • 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
    beer
  • 1 Tbsp
    chopped parsley
  • 1/2 tsp
    cumin
  • 2 tsp
    dijon mustard
  • 1/4 tsp
    salt
  • ·
    pepper to taste
  • ·
    salsa (see below)
  • 1
    ripe avocado, cut into slices
  • SALSA

  • 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

Step-by-Step

  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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