Salsa for Shark Mexicana:
2 medium tomatoes, coarsely chopped
3 TBSP. diced green chilies
¼ cup chopped red onions
2-3 dashes of liquid hot pepper sauce
Combine all ingredients and blend well.
Let stand for 20 minutes at room temperature.
1 ½ lbs. shark steaks
1/3 cup lime juice
2 TBSP. vegetable oil
3 cloves garlic, crushed
1 TBSP. parsley, minced
¼ cup beer
½ tsp. cumin
Salt and pepper
2 tsp. Dijon mustard
Salsa and avocado for garnish
Combine all ingredients, except salsa and avocado.
Cover and marinate in refrigerator for ½ hour.
Drain shark, reserving marinade.
Grill or broil 4-5 minutes, basting with marinade.
Turn and cook another 4-5 minutes until flakey.
Garnish with salsa and avocado.