Spicy Marinated Shark or Swordfish

The Complete Book of American Fish and Shellfish Cookery, 1984

20 minutes — 4 Servings

Ingredients

2	pound	shark (gray fish) or swordfish steaks, 1 inch thick
1⁄2	cup	oil
1⁄3	cup	lemon juice
1	medium	onion (chopped)
1⁄2	cup	cilantro (chopped)
6	clove	garlic (pressed)
1		piece of ginger, about 1 inch long (sliced)
1	small	green chili (seeded and chopped – or dash of cayenne pepper sauce)
1	teaspoon	salt
		lemon wedges

Instructions

Combine all ingredients except fish and lemon wedges in a blender and purée to a smooth paste. Cut fish into 2-inch chunks and marinate them in the purée for 1 hour or more, turning occasionally to coat them evenly.

Broil marinated fish chunks either in the oven or over medium hot coals and brush with marinade while broiling. Serve fish chunks with lemon wedges and rice.

Notes

Preparation time does not include marinating. Mullet, king mackerel, or cero may be used for this recipe.