09-27-2004, 01:05 PM
Prep: 15 min, Marinate: 1:00, Cook: 10 min. [ul] [li]4 shark steaks, about 6 ounces each, rinsed and patted dry [li]1/3 cup lime juice [li]3 cloves garlic, minced [li]2 Tbs. vegetable oil [li]1/4 cup beer [li]1 Tbs. fresh parsley, chopped [li]1/2 tsp. ground cumin [li]2 tsp. Dijon mustard [li]2 tomatoes, peeled, seeded and chopped [li]1/4 cup red onion, chopped [li]3 Tbs. canned diced mild green chilies, drained [li]1/8 tsp. hot red pepper sauce [li]1 ripe avocado, peeled and sliced[/li][/ul]
Arrange shark steaks in a shallow dish. Combine next 7 ingredients and salt and pepper to taste in a bowl and pour over shark. Cover and marinate in refrigerator 1-2 hours, turning at least once. Meanwhile, combine remaining ingredients, except avocado, in a bowl. Season with salt and pepper to taste. Set aside. Prepare grill or turn on broiler. Drain shark, reserving marinade. Arrange shark steaks on hot grill about 4 inches from heat source. Grill or broil 4-5 minutes per side, basting occasionally with reserved marinade until shark flakes easily with a fork. Serve with avocado slices and salsa.
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Arrange shark steaks in a shallow dish. Combine next 7 ingredients and salt and pepper to taste in a bowl and pour over shark. Cover and marinate in refrigerator 1-2 hours, turning at least once. Meanwhile, combine remaining ingredients, except avocado, in a bowl. Season with salt and pepper to taste. Set aside. Prepare grill or turn on broiler. Drain shark, reserving marinade. Arrange shark steaks on hot grill about 4 inches from heat source. Grill or broil 4-5 minutes per side, basting occasionally with reserved marinade until shark flakes easily with a fork. Serve with avocado slices and salsa.
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