Preparation:
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. |
