Grilled Shark Steaks with Citrus Salsa Recipe



2 medium oranges
1 small red onion, chopped
1 garlic clove, peeled and crushed
1 Anaheim or Coblano chili, roasted, peeled, seeded and coarsely chopped
1 tablespoon olive oil
3 tablespoons freshly squeezed lime juice
2 tablespoons chopped coriander(cilantro)leaves
1 jalapeno pepper, seeded and chopped(optional)
salt and freshly ground black pepper

Shark Steaks

4 3/4 inch-thick shark steaks, 1/3 to 1/2 pound each
4 teaspoons olive oil
salt and freshly ground black pepper


Peel the oranges over a small bowl with a sharp paring knife, cutting through the peel and just barely into the flesh, then spiraling down and around from one end to the other, as if peeling an apple. Cut into the flesh next to each dividing membrane and pop out each section, removing any seeds. Reserve.    In the bowl of a food processor or blender, process the remaining salsa ingredients, pulsing on and off and scraping down the sides of the bowl until well chopped. Add the oranges and continue to process until you have a chunky, well-combined mixture. Cover and let sit at room temperature for 1 hour. Brush the shark steaks on both sides with oil, and sprinkle with salt and pepper to taste. Grill about 3 inches from the flame for 4 to 5 minutes on each side, or until the flesh feels firm but bouncy. Serve immediately with the salsa.

YIELD:  4 servings
Preparation time: 45 minutes plus 1 hour to set.

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