INGREDIENTS

• 2 lb. mako shark steaks
• Lemon juice; freshly squeezed
• 2 tspn. fresh parsley; minced
• 1/8 tspn. garlic salt
• Melted butter
• Salt & pepper; to taste

INSTRUCTIONS

While broiler is preheating, combine ¼ cup melted butter with 2 Tbs. lemon juice, garlic salt, and minced fresh parsley into a basting sauce. Place shark steaks on an oiled broiler pan and brush with melted butter; baste steaks and sprinkle with salt and pepper to taste. Place pan 3-4″ under broiler, and broil for 5-6 minutes, or until lightly-browned. Turn and baste other side, and broil for 5-6 additional minutes, or until fish flakes easily with a fork.

INGREDIENTS

• 1 medium pineapple; trimmed, cored, quartered lengthwise and cut again lengthwise
• Extra-virgin olive oil
• 2 limes; juiced & halved
• 1 small red onion; minced
• ½ cup fresh mint; finely chopped
• ½ cup fresh cilantro; finely chopped
• Kosher salt
• Superfine sugar; optional
• 4, 8-oz. mako shark fillets
• 1 tspn. kosher salt
• Black pepper

INSTRUCTIONS

Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple pieces with oil. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks. Remove from grill and set aside to cool slightly. Cut grilled pineapple into ½-inch dice and add to a medium bowl. Add lime juice and halves, red onion, mint, cilantro, salt, and optional sugar. Set aside until ready to use. While the grill is still hot, rub each shark steak with olive oil and season with salt and pepper. Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks. Gently turn fish so it does not fall apart. Once the flesh has become opaque and firm to the touch, it is cooked through. Remove to a platter and spoon salsa over fish. Serve immediately.

INGREDIENTS

For the Salsa:

• 1½ cups papaya; chopped & peeled
• 1 cup red bell pepper; finely chopped
• 1/3 cup red onion; chopped
• 2 Tbsp. unsweetened coconut; toasted
• 1 Tbsp. fresh cilantro; chopped
• 2 Tbsp. fresh lime juice
• 2 tspn. jalapeño pepper; minced & seeded
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. honey
• ¼ tspn. salt

For the Fish:

• 1 lb. Mako shark; skin removed
• 2 Tbsp. fresh lime juice
• ¼ tspn. salt
• ¼ tspn. black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 Tbsp. canola oil
• 8 (6-inch) yellow corn tortillas
• 2 cups red cabbage; finely shredded
• 8 tspn. sour cream
• 8 lime wedges

INSTRUCTIONS

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes. Place fish in a shallow dish; drizzle with 2 Tbsp. juice. Cover and marinate in refrigerator for 30 minutes; turning fish occasionally. Remove fish from marinade, discard marinade, and pat fish dry with paper towels. Sprinkle fish with ¼ tspn. salt and ¼ tspn. black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 tspn. sour cream, and 1 lime wedge. Serve immediately.

INGREDIENTS

• 6 (6 oz.) marlin steaks (or swordfish, tuna, halibut or shark)
• Olive oil or canola oil, as needed
• ¼ cup onion, minced
• 1 small jalapeño, seeded & minced
• 1 pineapple, diced
• 1 mango, peeled, seeded, & diced
• ¼ cup roasted red pepper, diced
• 2 Tbsp. tequila
• Juice of 1 lime
• 2 Tbsp. fresh cilantro, chopped

PREPARATION

Lightly brush or spray marlin steaks with a little oil. Place the marlin steaks over a hot fire on a clean grill grate. Grill the marlin 4-5 minutes per side over hot grill.

For Mango Pineapple Relish: (Can be prepared ahead of time.) Sauté onions and jalapeño in small amount of oil until onions are translucent. Add the diced pineapple and continue cooking for another 2-3 minutes. Add roasted red peppers and diced mango. Remove pan from the heat and add the tequila and lime juice. Place back on heat, bring to a boil, and cook for 2-3 minutes until alcohol is cooked out. Remove from heat and add the cilantro.

Place grilled marlin on plate, and spoon a small amount of the relish on top of the grilled marlin.

INGREDIENTS

Papaya and Coconut Salsa

• 1½ cups chopped, peeled papaya
• 1 cup finely chopped red bell pepper
• 1/3 cup chopped red onion
• 2 tablespoons unsweetened coconut, toasted
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons minced seeded jalapeño pepper (about 1 small)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• ¼ teaspoon salt

Shark

• 1 pound Mako shark, skin removed
• 2 tablespoons fresh lime juice
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons canola oil

Remaining ingredients

• 8 (6-inch) yellow corn tortillas
• 2 cups finely shredded red cabbage
• 8 teaspoons sour cream
• 8 lime wedges

PREPARATION

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes.

To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.

Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with ¼ teaspoon salt and ¼ teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.

Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.