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Grilled Shark Mexicana

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Submitted by yeyopan

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

YIELD

4 servings

PREP

25 min

COOK

10 min

READY

30 min

Shark is one of the best fish you can throw on a grill. Its firm, meaty texture won’t flake apart through the grates the way tilapia or cod would. This Mexican-style preparation marinates the steaks in lime juice, beer, pressed garlic, cumin, and Dijon mustard for an hour before they hit the coals.

That lime-beer marinade does double duty. The acid from the lime juice starts gently firming the surface of the fish (like a light ceviche effect), while the beer adds a malty sweetness that caramelizes beautifully over high heat. The Dijon mustard is an unexpected touch that adds a sharp, emulsifying quality to the marinade so it clings instead of dripping off.

Four to five minutes per side is all you need. Shark overcooks quickly once it passes the flaking stage, going from juicy to dry and chalky. Test with a fork. The moment it flakes, pull it.

The fresh salsa made with peeled tomatoes, red onion, green chilies, and hot sauce needs 15 to 20 minutes to sit and meld. Make it while the shark marinates so it’s ready when the fish comes off the grill. Pile it on top with ripe avocado slices.

Pro Tips

  • Pat the shark steaks completely dry before marinating. Excess water dilutes the marinade and prevents browning on the grill.
  • Grease the grate well. Even firm fish can stick if the grill isn’t properly oiled.
  • Don’t marinate longer than 1 hour. The lime juice will start to “cook” the fish too deeply and give it a mushy texture.
  • Any firm-fleshed fish works here. Swordfish, mahi-mahi, or tuna are all great substitutes.

Variations

  • Fish taco version: Break the grilled shark into chunks and serve in warm corn tortillas with the salsa, avocado, and a drizzle of crema.
  • Sandwich style: The recipe suggests serving on a toasted bun with mayo, lettuce, avocado, and salsa for a killer fish sandwich.

Ingredients

1 ½ 680.4
POUNDS G SHARK
steaks, or other firmfleshed fish
79
CUP ML LIME JUICE
3 3
CLOVES CLOVES GARLIC
pressed
2 30
TABLESPOONS ML VEGETABLE OIL
¼ 59
CUP ML BEER
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML CUMIN
2 10
TEASPOONS ML DIJON MUSTARD
¼ 1.3
TEASPOON ML SALT
1
X BLACK PEPPER
to taste *
1 1
EACH AVOCADO
ripe, cut into slices
salsa
2 2
MEDIUM EACH TOMATOES
peeled, seeded, and coarsely chopped
¼ 59
CUP ML RED ONIONS
chopped
3 45
TABLESPOONS ML GREEN CHILI PEPPER
diced
2 2
DASH DASH RED HOT PEPPER SAUCE
to taste *
1
X SALT
to taste *

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 (recipe below).

Drain shark, reserving marinade.

Place on well-greased grate 4 to 5 inches from hot coals.

Cook 4 to 5 minutes; baste with marinade and turn.

Cook an additional 4 to 5 minutes, or until shark flakes when tested with a fork.

Top with avocado slices and salsa.

Salsa: Combine all ingredients and blend well.

Let stand at room temperature or in refrigerator for 15 to 20 minutes to blend flavors.

SANDWICH VARIATION: Serve on toasted bun with mayonnaise, lettuce, avocado and salsa.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 401 49% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 348mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 76g
Vitamin A 21% Vitamin C 42%
Calcium 10% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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