1 pound California shark fillets or steaks
1/4 cup lime juice
2 tablespoons tequila
OR
2 tablespoons orange juice
1 clove garlic, minced or crushed
8 corn tortillas
1 cup Mango Salsa
Servings: 4
1. Combine lime juice, tequila and garlic. Arrange fillets in a shallow glass dish. Pour marinade over the fillets, cover and refrigerate for 15*20 minutes.
2. 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.
Notes: 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 15*20 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 cross*contamination: Always handle raw and cooked seafood (as well as all meat and poultry items) separately.
TAILGATE TREATS:
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 set*up 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 medium*to*firm 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.
1/4 cup lime juice
2 tablespoons tequila
OR
2 tablespoons orange juice
1 clove garlic, minced or crushed
8 corn tortillas
1 cup Mango Salsa
Servings: 4
1. Combine lime juice, tequila and garlic. Arrange fillets in a shallow glass dish. Pour marinade over the fillets, cover and refrigerate for 15*20 minutes.
2. 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.
Notes: 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 15*20 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 cross*contamination: Always handle raw and cooked seafood (as well as all meat and poultry items) separately.
TAILGATE TREATS:
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 set*up 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 medium*to*firm 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.
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