Grilled Shark of Swordfish Mexicana

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Shark or swordfish steaks - or other firm-fleshed fish
1/3 cup	78ml	Lime juice
3		Garlic - pressed
2 tablespoons	30ml	Vegetable oil
1/4 cup	59ml	Beer
1 tablespoon	15ml	Chopped parsley
1/2 teaspoon	2.5ml	Cumin
2 teaspoons	10ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
		Pepper to taste
		Salsa - (see below)
1		Ripe avocado - cut into slices
		Salsa
2		Tomatoes; peeled - seeded (medium)
		Coarsely chopped
1/4 cup	15g / 0.5oz	Chopped red onion
3 tablespoons	45ml	Diced green chilies
2		Liquid hot pepper sauce - to 3 dashes
		Salt to taste

Recipe Instructions

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.

SANDWICH VARIATION: Serve on toasted bun with mayonnaise, lettuce, avocado and Salsa.

SALSA:

Combine all ingredients and blend well. Let stand at room temperature or in refrigerator for 15-20 minutes to blend flavors.

Makes approximately 1-1/4 cups sauce.

A West Coast Fisheries Development Foundation recipe.

Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.