Grilled Jerk Shark with Pineapple Salsa

Recipe from: Press Enterprise, 22 May 1997

  10                    scotch bonnet or habanero peppers, minced (or substitute milder chiles)
   2      tbs           parsley, roughly chopped
     1/2  cup           dried herbs such as, rosemary, basil, thyme, or oregano
   2      tbs           coriander
   3                    scallions, white & green parts, chopped
   2      tbs           allspice, ground
   2      tbs           salt
     1/4  cup           freshly cracked black pepper
                        juice of 2 limes
     1/2  cup           cheap yellow mustard
   4      8 oz.         shark steaks, (8 to 10)
   2                    limes, quartered

                        <u>Pineapple Salsa</u> (recipe follows)
     1/2  small         pineapple, peeled, cored, cut, into bite sized, chunks
     1/2                red bell pepper, seeded and small, dice
     1/2                green bell pepper, seeded and small, dice
     1/2  cup           cilantro, chopped
   1      tb            ginger, minced
   1      tb            cumin
   1      tb            curry powder
   1      tb            red pepper flakes
     1/4  cup           fresh lime juice (about 2 limes)
                        salt and freshly cracked pepper, to taste

<u>For the rub</u>:
In a small bowl, combine habanero chiles, parsley, dried herbs, coriander, scallions, allspice, salt, pepper, lime juice and mustard and mix together well.

<u>For the Shark</u>:
Cover the shark steaks generously with the rub, place them on the grill over a medium fire, and cook for 4-5 minutes per side.  To check for doneness, cut into one of the steaks and peek to see that it is opaque all the way through.

Serve steaks with the lime wedges and a generous helping of Pineapple Salsa.

<u>Pineapple Salsa</u>:
In a small bowl, combine all the ingredients and mix well.  This salsa will keep, covered and refrigerated, for 3 or 4 days.  About 3 cups.