Citrus Marinated Shark With Jicama Orange Salad

[tubeN2]

Ingredients

[font "courier"] Juice of three limes
Juice of three lemons
1/2 c Coco lopez
2 oz Tequila
3 tb Chopped green onions
1/4 c Finely-chopped cilantro
2 tb Finely-chopped red pepper
2 tb 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 tb Olive oil
2 c Jicama Orange Salad; see *
-Note
Fresh cilantro sprigs
Bayou Blast; see * Note

[/font]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.