Grilled Shark of Swordfish Mexicana

Course : Grilling
Serves: 4
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1 1/2 pounds shark or swordfish steaks -- or other firm-fleshed fish
1/3 cup lime juice
3 cloves garlic -- pressed
2 tablespoons vegetable oil
1/4 cup beer
1 tablespoon chopped parsley
1/2 teaspoon cumin
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper to taste
1 recipe salsa -- (see below)
1 medium ripe avocado -- cut into slices
2 medium tomatoes peeled -- seeded, coarsely chopped
1/4 cup chopped red onion
3 tablespoons diced green chilies
2 dashes liquid hot pepper sauce
1 teaspoon salt to taste

Preparation / Directions:

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. 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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