INGREDIENTS

INSTRUCTIONS

Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or
whatever) in lime juice and salsa picante (as "picante" as you wish) for
about 30 minutes. Grill the fillets on a charcoal, electric, or gas BBQ
grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling
both sides with Rich's pico de gallo spice mix (see above) during the
grilling. The grill can be brushed with olive, corn, or peanut oil to keep
the fish from sticking. When done, slice the fish into approx. 1/2 inch
slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or relatives
from out of the So. Calif. area, I usually get some sort of a response such
as "you ain't gonna put no fish on MY taco." But those who try 'em usually
like 'em...
BTW -- Have you ever tried fish enchiladas? Mmmmm...mmm, muy bueno
Recipe by: Rich McCormack <macknet@CTS.COM>
Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Apr
04, 1998

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