Another promotional area that the Pineapple Marketing Cooperative has missed is the "Recipes Towards Salivation" segment. Between this and underpromoting the Pineapple Juice/Fellatio thing, the industry is doomed to obscurity as a container for rum drinks with umbrellas. Note here that ten habanero chiles per four shark steaks is a fairly explosive force; somewhat akin to a landmine in your plate. The "or substitute milder chiles" part borders on blasphemy. Better to just use fewer habs (or more, if you're certified to handle "HazMat"-registered foodstuffs).
Grilled Jerk Shark with Pineapple Salsa
10 scotch bonnet or habanero peppers, minced (or substitute milder chiles)
2 tbs parsley, roughly chopped
1/2 cup dried herbs such as, rosemary, basil, thyme, or oregano
2 tbs coriander
3 scallions, white and green parts, chopped
2 tbs allspice
2 tbs salt
1/4 cup freshly cracked black pepper
juice of 2 limes
1/2 cup cheap yellow mustard
4 8-10 oz. shark steaks
2 limes, quartered
1/2 small pineapple, peeled, cored, cut into bite sized chunks
1/2 red bell pepper, seeded and small dice
1/2 green bell pepper, seeded and small dice
1/2 cup cilantro, chopped
1 tbs ginger, minced
1 tbs cumin
1 tbs curry powder
1 tbs red pepper flakes
1/4 cup fresh lime juice (about 2 limes) salt and freshly cracked pepper, to taste
In a small bowl, combine habanero chiles, parsley, dried herbs, coriander, scallions, allspice, salt, pepper, lime juice and mustard and mix together well.
Cover the shark steaks generously with the rub, place them on the grill over a medium fire, and cook for 4-5 minutes per side. To check for doneness, cut into one of the steaks and peek to see that it is opaque all the way through.
Serve steaks with the lime wedges and a generous helping of Pineapple Salsa.
Pineapple Salsa: In a small bowl, combine all the ingredients and mix well. This salsa will keep, covered and refrigerated, for 3 or 4 days. About 3 cups.
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