Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        pepper to taste
                        salsa -- (see below)
   1                    ripe avocado -- cut into slices
                        -----salsa-----
   2      medium        tomatoes; peeled -- seeded
                        coarsely chopped
     1/4  cup           chopped red onion
   3      tablespoons   diced green chilies
   2      dashes        liquid hot pepper sauce -- to 3 dashes
                        salt to taste

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.