A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Citrus Marinated Shark
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- #49176
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 limes, juice of
3 lemons, juiced
1/2 cup cream of coconut
2 ounces tequila
3 tablespoons chopped green onions
1/4 cup finely chopped cilantro
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
2 fresh jalapeno peppers, finely chopped
1 salt, to taste
1 freshly ground black pepper, to taste
2 shark steaks (8 ounce size)
2 tablespoons olive oil
fresh cilantro sprigs
directions
In a mixing bowl, whisk all the ingredients together except for the shark and olive oil. Season with salt and pepper. Place the fish in a glass casserole dish. Pour the marinade over the shark and refrigerate for 24 hours.
Remove the fish from the marinade.
Heat the olive oil in a saute pan. Sear the shark for two minutes on each side. Remove from the pan and slice.
Mound the salad in the center of the plate. Arrange the shark around the salad. Garnish with fresh cilantro.
added by
mblanco
nutrition data
Nutritional data has not been calculated yet.
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