ENTREE: California Shark Taco Cones with Mango Salsa
1 pound California shark fillets or steaks
1/4 cup lime juice
2 Tbsp. tequila or orange juice
1 clove garlic, minced or crushed
8 corn tortillas
1 cup mango salsa
Combine lime juice, tequila and garlic. Arrange fillets in a
shallow glass dish. Pour marinade over the fillets, cover and
refrigerate for 1520 minutes.
Place fillets on a hot grill and cook 10 minutes per inch
of thickness, turning once halfway through the grilling. Roll
warm corn tortillas into a cone shape and fold up the end to
keep filling inside. Fill with chunks of grilled fish and top
with mango salsa. Serves 4.
11/2 cups mango, chopped
1/2 cup jicama, chopped
1/2 cup sweet red pepper, chopped 1/4 cup cilantro, chopped
1/2 cup red onion, chopped
12 jalapeño chiles, seeded and finely chopped juice of 23
limes salt to taste
Combine all ingredients, cover and refrigerate for at least
30 minutes to blend flavors. Makes approx. 2 1/2 cups.
Nutrition (per 1/4 cup serving): calories 39; protein 0.7 gm; carbohydrate
9 gm; fat 0.1 gm; cholesterol 0 mg; sodium 2 mg
Tips on seafood marinades: For the hurried cook, many
bottled marinades and sauces are available to enhance your recipe.
Or simply use the juice of a fresh lemon or lime and drizzled
butter. Whatever the seasoning, be sure to marinate seafood
no more than 1520 minutes.
Remember that some bacteria are present in all raw foods. If
you plan to serve the marinade with your entree, be sure that
it has been thoroughly cooked to kill any bacteria that may
have been present on the raw seafood. Bring the marinade to
a boil and simmer for a few minutes. Avoid crosscontamination:
Always handle raw and cooked seafood (as well as all meat and
poultry items) separately.
What's needed for a successful tailgate party is festive fare that can be
prepared and served with a minimum of effort, and a menu that
is easy to transport. A tall order? Not with a little creativity
and fall's bounty of California seafood on hand.
The growing popularity of wrapped entrees may have started
with the taco. Grilled California shark taco cones with zesty
fresh mango salsa are a perennial crowd pleaser, blending mango's
tropical sweetness with a south-of-the border marriage of flavors
and textures including fresh cilantro, jicama, red onion and
chiles. To simplify tailgate setup time, the salsa may be prepared
ahead and chilled. Basically free of bones, California shark
has a mild to moderate flavor (thresher, mako, soupfin and angel
shark are the primary species harvested). What's more, shark's
mediumtofirm texture (depending on species) makes this meaty
seafood a perfect candidate for the grill. Guests will enjoy
preparing their own fare, then they can circulate and socialize
while dining on these light and tasty cones.