Lime-Marinated Shark Steaks

Name: Lime-Marinated Shark Steaks
Cuisine: France
Ingredients: 1½ teaspoons very coarsely grated frozen bittersweet chocolate; 1 teaspoon to 1 tablespoon chopped jalapeño pepper, to your personal taste; 1 to 2 tablespoons chopped cilantro leaves, to your personal taste; 2 medium-size sun-ripened tomatoes, peeled, seeded, and cut into ¼-inch cubes; light olive oil as needed; 1 tablespoon fresh lime juice; 1 tablespoon tomato essence or tomato juice; 4 thresher shark steaks, skinned; 3 large, ripe Haas avocados, peeled and pitted; 1 tablespoon tomato essence or tomato juice; 2 tablespoons olive oil of your choice; Salt; ¼ large red onion, finely chopped; Juice of 1 lime; 1 teaspoon grated lime rind

Preparation info

FCR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If shark is not available, try halibut, swordfish, tuna, or mahimahi. The condiment is a simple variation on the classic guacamole.

Ingredients

1 tablespoon fresh lime juice
1 tablespoon tomato essence or tomato juice
2

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Mix together the lime juice, tomato essence, and olive oil and brush the steaks on both sides with it. Let marinate for 30 minutes at room temperature covered with plastic wrap or parchment paper.

To prepare the guacamole, completely mash two of the avocados with the lime juice and rind. Dice the third and add it to the puree; set aside. Salt the onion and let stand 15 minutes. Drain of