| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Mexican |
Fish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shark steaks or other firm-fleshed fish |
| 1/3 |
c |
Lime juice |
| 3 |
|
Cloves garlic; pressed |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Beer |
| 1 |
tb |
Chopped parsley |
| 1/2 |
ts |
Cumin |
| 2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
|
|
Pepper to taste |
|
|
Salsa (see below) |
| 1 |
|
Ripe avocado;cut into slices |
| 2 |
md |
Tomatoes; peeled, seeded and coarsely chopped |
| 1/4 |
c |
Chopped red onion |
| 3 |
tb |
Diced green chilies |
| 2 |
ds |
Liquid hot pepper sauce to 3 dashes |
|
|
Salt to taste |
INSTRUCTIONS
SALSA
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
servings. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”