Mexican Mako

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 3 tablespoons extra-virgin olive oil
• Juice of 2 limes
• 2 ½ to 3 pounds mako shark, 1 inch thick
• ½ teaspoon salt or to taste
• 1 ripe avocado
• Fresh coriander leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    392 calories; 21 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 44 grams protein; 106 milligrams cholesterol; 374 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer. Season with salt.
2. Trim the skin from the fish and cut the fish into six pieces of uniform size. Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
3. Preheat grill. While the grill is preheating, peel and pit the avocado and cut it into thin slices. Mix the avocado slices with the remaining lime juice.
4. Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle. Brush with the marinade while grilling.
5. Serve garnished with avocado slices and fresh coriander leaves.

13 minutes