Title: Grilled Shark Mexicana
Categories: Fish
Yield: 4 Servings

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
SALSA
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

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.

A West Coast Fisheries Development Foundation recipe.

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