Charred Shark Tacos with Mint Recado

Ease of Preparation: Easy

Yield: 8 burgers

Ingredients

3 shark fillet, 1 inch thick

5 chipotle chiles, seeded and deveined

1 teaspoon chili powder (5ml)

1 tablespoon of oregano (15ml)

1 ½ teaspoon salt

2 tablespoons lime zest

¼ cup olive oil (60ml)

4 tablespoons diced radish (60ml)

4 tablespoons thinly sliced scallion, white and green parts (60ml)

4 small pitas, heated

Mint Recado

1 medium white onion, finely chopped

40 fresh mint leaves, finely chopped

½ cup fresh cilantro leaves, finely chopped (125ml)

2 teaspoons kosher salt (10ml)

2 teaspoons freshly ground black pepper (10ml)

8 whole allspice, freshly ground

Method

In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.

Place fish in a resealable plastic bag, pour mixture over fish and place in the refrigerator. Let marinate for 1 hour.

Preheat the barbecue to medium high heat 375°F/190°C.

Oil the grill and cook the fish for 3-4 per side, or until lightly charred.

Let shark rest 5 minutes and slice thin.

Serve in a pita with scallions, radish and Mint Recado.

Mint Recado

Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor.

Mix in salt, pepper and all spice. Use immediately.