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Ingredientes
- 1 1/2 lb Shark steaks or possibly other hard-fleshed fish
- 1/3 c. Lime juice
- 3 x Cloves garlic, pressed
- 2 Tbsp. Vegetable oil
- 1/4 c. Beer
- 1 Tbsp. Minced parsley
- 1/2 tsp Cumin
- 2 tsp Dijon mustard
- 1/4 tsp Salt Pepper to taste Salsa (see below)
- 1 x Ripe avocado,cut into slices
- 2 med Tomatoes, peeled, seeded and coarsely minced
- 1/4 c. Minced red onion
- 3 Tbsp. Diced green chilies
- 2 dsh Liquid warm pepper sauce to 3 dashes Salt to taste
Direcciones
- Rinse shark with cool 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 warm coals. Cook 4-5 min; baste with marinade and turn. Cook an additional 4-5 min, or possibly till shark flakes when tested with a fork. Top with avocado slices and Salsa.
- Makes 4servings. 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 possibly in refrigerator for 15-20 min to blend flavors.
- Makes approximately 1-1/4 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 148 | |
| Calories from Fat 108 | 73% |
| Total Fat 12.11g | 15% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 379mg | 11% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.98g | 2% |
| Protein 1.84g | 3% |
