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Title: Grilled Shark Mexicana
Yield: 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
      1    pepper to taste
      1    salsa (see below)
      1    ripe avocado; cut into
           -slices
 
  ------------------------------SALSA-----------------------------------
      2 md tomatoes; peeled, seeded and
           - coarse
    1/4 c  chopped red onion
      3 tb diced green chilies
      2 ds liquid hot pepper sauce to 3
           - dashes
      1    salt to taste

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. 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.

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