© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Press Enterprise, 22 May 1997
10 scotch bonnet or habanero peppers, minced (or substitute milder chiles)
2 tablespoon parsley, roughly chopped
½ cup dried herbs such as, rosemary, basil, thyme, or oregano
2 tablespoon coriander
3 scallions, white & green parts, chopped
2 tablespoon allspice, ground
2 tablespoon salt
¼ cup freshly cracked black pepper
juice of 2 limes
½ cup cheap yellow mustard
4 8 ounce. shark steaks, (8 to 10)
2 limes, quartered
Pineapple Salsa (recipe follows)
½ small pineapple, peeled, cored, cut, into bite sized, chunks
½ red bell pepper, seeded and small, dice
½ green bell pepper, seeded and small, dice
½ cup cilantro, chopped
1 tablespoon ginger, minced
1 tablespoon cumin
1 tablespoon curry powder
1 tablespoon red pepper flakes
¼ cup fresh lime juice (about 2 limes)
salt and freshly cracked pepper, to taste
For the rub:
In a small bowl, combine habanero chiles, parsley, dried herbs, coriander, scallions, allspice, salt, pepper, lime juice and mustard and mix together well.
For the Shark:
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.
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.