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Man Bites Shark

April 29, 1993|BEV BENNETT

Highly flavored, firm swordfish steaks don't need rich sauces. And they are stalwart enough to stand up to strong herbs and spices.

In this recipe, they are used in place of beef in fajitas. You marinate the fish steaks for flavor and tenderize them, just as you would with flank steak; in this case, however, be sure not to let the fish marinate too long, or the flesh will become mushy.

SHARK FAJITAS WITH GUACAMOLE

1 tablespoon lime juice

1 tablespoon oil

1 tablespoon soy sauce

1 clove garlic, minced

1 shallot, minced

1/2 teaspoon crushed dried red pepper

Salt

Freshly ground white pepper

8 ounces shark or swordfish steak (1 large steak, about 2 inches thick)

2 to 4 flour tortillas

Shredded lettuce

Chopped tomato

Guacamole

Combine lime juice, oil, soy sauce, garlic, shallot, red pepper, salt and white pepper to taste in glass bowl. Add shark steak and marinate at room temperature 1 hour or up to 3 hours in refrigerator. Turn steak over occasionally.

Place shark on oiled grid 4 inches above ash-covered coals and grill until flesh is firm and turns deep color, about 5 minutes per side. Remove steak from heat and slice into finger-size strips. Place shark in tortillas. Add lettuce, tomato and guacamole as desired. Makes 2 generous or 4 regular stuffed tortillas for 2 servings.

Guacamole

1 medium ripe avocado

1 clove garlic, minced

Dash hot pepper sauce

1 tablespoon lemon or lime juice

1 small tomato, seeded and diced

Salt

Freshly ground white pepper

Peel, seed and mash avocado in bowl. Combine with garlic, hot pepper sauce, lemon juice, tomato and season to taste with salt and white pepper. Stir well. Makes about 1 cup.

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