Shark Salad

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1 lb shark, poached, cubed
lettuce leaves: any assortment of radicchio, romaine, red leaf,curly endive
2 jalapeno chiles, seeded and finely chopped
2 cloves garlic, pressed or minced
1/2 bunch cilantro, chopped
salt and pepper to taste
juice of 4 limes (about 3/4 cup)
garnish: limes wedges


1. For all cooking methods except microwaving and deep-frying, cook 5 minutes per side per inch of thickness.

2. Mix all dressing ingredients together. Chill 1 hour.

3. Before serving, gently toss fish cubes and dressing together. Serve on lettuce beds. Garnish with lime wedges.

Makes 4 servings.

Selection: Shark is typically available fresh and frozen as steaks and fillets. The flesh should be firm and should appear moist with no blood spots or browning. To store, rinse with cold water, pat dry and re-wrap. Store in the coldest part of the refrigerator and use within 1 day, or freeze quickly.