Grilled Shark Pitas

Name: Grilled Shark Pitas
Ingredients: 3 shark fillets, about 1 inch thick; 5 chipotle chiles, seeded and deveined; 1 teaspoon chili powder; 1 tablespoon oregano; 1 12 teaspoons salt; 2 tablespoons lime zest; 14 cup olive oil; 4 tablespoons diced radishes; 4 tablespoons thinly sliced scallions, white and green parts; 6 pita bread, heated; 1 medium white onion, finely chopped; 40 fresh mint leaves, finely chopped; 12 cup fresh cilantro leaves, finely chopped; 2 teaspoons kosher salt; 2 teaspoons fresh ground black pepper; 1 teaspoon ground allspice

16 ingredients

13 steps

Ingredients

3 shark fillets, about 1 inch thick
5 chipotle chiles, seeded and deveined
1 teaspoon chili powder
1 tablespoon oregano
1 12 teaspoons salt
2 tablespoons lime zest
14 cup olive oil
4 tablespoons diced radishes
4 tablespoons thinly sliced scallions, white and green parts
6 pita bread, heated
1 medium white onion, finely chopped
40 fresh mint leaves, finely chopped
12 cup fresh cilantro leaves, finely chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice

Directions

1

In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
2

Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags.
3

Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
4

Preheat the barbecue to 375F/190C.
5

Oil the grill and cook the fish for 3-4 per side, or until lightly charred.
6

Remove shark from grill and let rest 5 minutes.
7

Slice the fish into thin strips.
8

Serve in a pita with scallions, radish and Mint Recado.
9

Mint Recado.
10

Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor.
11

Mix in salt, pepper and all spice.
12

Use immediately.
13

I think this would be good on salmon also.