MEXICAN MAKO

Mexican Mako image

Provided by Florence Fabricant

Time 13m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
Juice of 2 limes
2 1/2 to 3 pounds mako shark, 1 inch thick
1/2 teaspoon salt or to taste
1 ripe avocado
Fresh coriander leaves for garnish

Steps:

Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer. Season with salt.
Trim the skin from the fish and cut the fish into six pieces of uniform size. Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
Preheat grill. While the grill is preheating, peel and pit the avocado and cut it into thin slices. Mix the avocado slices with the remaining lime juice.
Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle. Brush with the marinade while grilling.
Serve garnished with avocado slices and fresh coriander leaves.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 1 gram