Mako
Shark with Grilled Pineapple Salsa
Ingredients
Salsa:
-
1 medium
ripe pineapple, trimmed, cored,
quartered lengthwise and cut
again lengthwise
-
Drizzle
extra-virgin olive oil
-
2
limes,
juiced and
lime
halves reserved
-
1 small red
onion, minced
-
1/2 bunch
fresh mint, leaves finely
chopped (about 1/2 cup leaves)
-
1/2 bunch
fresh cilantro, leaves finely
chopped (about 1/2 cup leaves)
-
Couple
pinches kosher salt
-
Superfine
sugar,
optional
Mako:
-
4 (8-ounce)
center-cut mako shark fillets
-
Drizzle
extra-virgin olive oil
-
1 teaspoon
kosher salt
-
20 grinds
black pepper
Directions
Salsa:
Heat a grill
pan or griddle over medium-high
heat. Lightly rub the pineapple
pieces with oil. Grill on all sides,
about 2 minutes per side or until
lightly caramelized with nice char
marks. Remove from grill and set
aside to cool slightly.
Cut grilled
pineapple into 1/2-inch dice and add
to a medium bowl. Add all remaining
salsa ingredients, including the
lime halves. These will lend the
additional lime oils in the rinds to
the mixture, making a more aromatic
salsa. Set aside until ready to use.
While grill is
still hot, rub each shark steak with
olive oil and season with salt and
pepper.
Place steaks on
grill across the grill ribs and cook
for about 3 to 5 minutes per side,
depending on the thickness of the
steaks. Gently turn fish so it does
not fall apart. Once the flesh has
become opaque and firm to the touch,
it is cooked through. Remove to a
platter and spoon salsa over fish.
Serve immediately.
