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Shark With Tropical Salsa
Serves 4
- 4 6-oz (175-g) shark steaks
MARINADE
- 1/2 cup (125 ml) olive oil
- juice of 1/2 lemon
- 3 garlic cloves, crushed
- 1 tbsp shredded fresh cilantro
- 1 tsp ground cumin
- pinch of cayenne pepper
- salt and black pepper
TROPICAL SALSA
- 90z (275 g) canned pineapple pieces in natural juices, drained
- 1 small ripe papaya, seeled, seeded, and diced
- 1 small red pepper, cored, seeded, and diced
- 1 mild fresh red or green chili, cored, seeded, and diced
- 2 tbsp chopped fresh cilantro
- 1 tbsp white vinegar
- sugar (optional)
STEPS :
- Make the marinade: in a shallow nonmetallic dish, combine the oil, lemon juice,
garlic, cilantro, cumin, cayenne pepper, and salt and black pepper to taste.
- Turn the shark steaks in the marinade, cover, and marinate in the refrigerator for
at least 1 hour.
- Make the tropical salsa: in a large bowl, combine the pineapple, papaya, red pepper,
chili, cilantro, vinegar, and salt and pepper to tas te. If th e frui t is tart,
add a little sugar.
- Remove the steaks from the marinade, reserving the marinade. Place the steaks under
the broiler, 3 in (7 cm) from the heat, basting once or twice with the marinade,
for 3-4 minutes on each side until the fish is opaque and the flesh flakes easily.
Serve with the salsa.
SHARK WITH FRUITY SALSA
Peel, section, and finely chop 1 O1'ange. Mix with 2 cups (250 g) chopped cranberries
and 1/2 cup (125 g) sugar. Chill for a few hours. Cook the shark as directed above
and serve with the fruity salsa.
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