---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish
       Yield: 4 servings
   1 1/2 lb Shark steaks
            -or other firm-fleshed fish
     1/3 c  Lime juice
       3    Cloves garlic; pressed
       2 tb Vegetable oil
     1/4 c  Beer
       1 tb Chopped parsley
     1/2 ts Cumin
       2 ts Dijon mustard
     1/4 ts Salt
            Pepper to taste
            Salsa (see below)
       1    Ripe avocado;cut into slices
       2 md Tomatoes; peeled, seeded
            -and coarsely chopped
     1/4 c  Chopped red onion
       3 tb Diced green chilies
       2 ds Liquid hot pepper sauce
            -to 3 dashes
            Salt to taste
   Rinse shark with cold water; pat dry with paper towels.  Set aside.
   Combine remaining ingredients except Salsa and avocado; pour over shark.
   Cover and marinate in refrigerator for 1 hour, turning once.  While shark
   is marinating, make Salsa.  Drain shark, reserving marinade.  Place on
   well-greased grate 4-5 inches from hot coals.  Cook 4-5 minutes; baste
   with marinade and turn.  Cook an additional 4-5 minutes, or until shark
   flakes when tested with a fork.  Top with avocado slices and Salsa.  Makes
   4 servings.
   SANDWICH VARIATION:  Serve on toasted bun with mayonnaise, lettuce,
   avocado and Salsa.
   SALSA: Combine all ingredients and blend well.  Let stand at room
   or in refrigerator for 15-20 minutes to blend flavors.  Makes approximately
   1-1/4 cups sauce.