Grilled Shark With Salsa

Ingredients

• ¼ cup fresh lime juice
• 8 tablespoons extra-virgin olive oil
• 2 tablespoons minced sun-dried tomatoes
• 1 teaspoon ground cumin
• Hot pepper sauce to taste
• 2 ½ pounds mako shark steaks
• 1 medium tomato, chopped
• 1 sweet red pepper, seeded and finely chopped
• 1 small onion, finely chopped
• ½ jalapeno pepper, seeded andminced
• 1 small clove garlic, minced
• 2 scallions, finely chopped
• 2 teaspoons sherry vinegar
• 2 tablespoons fresh chopped coriander
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    433 calories; 27 grams fat; 4 grams saturated fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 40 grams protein; 96 milligrams cholesterol; 157 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Combine the lime juice, three tablespoons of the olive oil, one tablespoon of the sun-dried tomatoes and the cumin in a shallow dish. Season to taste with pepper sauce.
2. Add the fish, turn the pieces to coat them with the marinade and allow to marinate for one hour.
3. Meanwhile, combine the remaining ingredients to make the salsa. Set aside.
4. Preheat a grill or broiler. Grill or broil the fish to the desired degree of doneness, basting it with the marinade.
5. Serve the fish topped with the salsa.