Preparation:
Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or whatever) in lime juice and salsa picante (as "picante" as you wish) for about 30 minutes.
Grill the fillets on a charcoal, electric, or gas BBQ grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling both sides with Rich's pico de gallo spice mix (see above) during the grilling.
The grill can be brushed with olive, corn, or peanut oil to keep the fish from sticking. When done, slice the fish into approx. 1/2 inch slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or relatives from out of the So. Calif. area, I usually get some sort of a response such as "you ain't gonna put no fish on MY taco." But those who try 'em usually like 'e |
