Ingredients
- 5 from coals (inches hot)
- 3 garlic (cloves)
- 2 tomatoes
- 1 1/2 lb shark steaks
- 3/8 c lime juice
- 1/4 c beer
- 1/4 c onion (chopped red)
- 3 tb green chilies (diced)
- 2 tb vegetable oil
- 2 ts dijon mustard
- 1 tb parsley (chopped)
- 1/2 ts cumin
- 2 ds liquid pepper sauce (hot)
- 1 slice ripe avocado
- some salsa
- some rinse shark with water
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 1-1/4 cups sauce.
