Shark Mexicana

Name: Shark Mexicana
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4-5
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

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By Patricia Worden
@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 vote5

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
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How to Make Shark Mexicana

Step-by-Step

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.

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