Grilled Shark Mexicana

Ingredients

some salsa
some rinse shark with water
400 gr shark steaks
80 ml lime juice
3 garlic
30 ml vegetable oil
60 ml beer
2 gr parsley
1 gr cumin
10 ml dijon mustard
1 slice ripe avocado
2 tomatoes
30 gr onion
28 gr green chilies
1 ml liquid pepper sauce
5 from coals

Instructions

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- quarter cups sauce.