Citrus Marinated Shark With Jicama Orange Salad

Recipe Ingredients

		Juice of three limes
		Juice of three lemons
1/2 cup	118ml	Coco lopez
2 oz	56g	Tequila
3 tablespoons	45ml	Chopped green onions
1/4 cup	4g / 0.1oz	Finely-chopped cilantro
2 tablespoons	30ml	Finely-chopped red pepper
2 tablespoons	30ml	Finely-chopped yellow pepper
2		Fresh jalapenos - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Shark steaks - (8 oz ea)
2 tablespoons	30ml	Olive oil
2 cups	474ml	Jicama Orange Salad - see * Note
		Fresh cilantro sprigs
		Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Jicama Orange Salad" and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection.

In a mixing bowl, whisk all the ingredients together except for the shark and olive oil. Season with salt and pepper. Place the fish in a glass casserole dish. Pour the marinate over the shark and refrigerate for 24 hours. Remove the fish from the marinade. Heat the olive oil in a saute pan. Sear the shark for two minutes on each side. Remove from the pan and slice.

Mound the salad in the center of the plate. Arrange the shark around the salad. Garnish with fresh cilantro and Bayou Blast.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2354 broadcast 06-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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