1 1/2 lbs. shark or firm fleshed fish
1/3 c. lime juice
2 tbsp. vegetable oil
3 cloves garlic
1 tbsp. parsley
1/4 c. beer
1/2 tsp. cumin
Salt and pepper
2 tsp. Dijon mustard
Salsa and Avocado to garnish

Combine all ingredients, except salsa and avocado. Pour over shark. Cover and marinate in refrigerator. Drain shark, reserving marinade. BBQ or boil 4-5 minutes, basting with marinade. Turn and cook another 4-5 minutes until flakey. Garnish with salsa and avocado. 4 servings.

SALSA FOR SHARK MEXICANA:

Makes approximately 1 1/4 cups sauce.

2 med. tomatoes, coarsely chopped
3 tbsp. diced green chilies
1/4 c. chopped red onions
2-3 dashes liquid hot pepper sauce
Salt

Combine all ingredients and blend well. Let stand at room temperature or in refrigerator for 15-20 minutes to blend flavors.