Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Shark steaks 1/2 ts Cumin
-or other firm-fleshed fish 2 ts Dijon mustard
1/3 c Lime juice 1/4 ts Salt
3 Cloves garlic; pressed Pepper to taste
2 tb Vegetable oil Salsa (see below)
1/4 c Beer 1 Ripe avocado;cut into slices
1 tb Chopped parsley

---------------------------SALSA--------------------------------
2 md Tomatoes; peeled, seeded 2 ds Liquid hot pepper sauce
-and coarsely chopped -to 3 dashes
1/4 c Chopped red onion Salt to taste
3 tb Diced green chilies

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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