Grilled Shark with Teeth

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Shark marinaded in spicy Jerk seasoning, with Cilantro Pesto and Supermash Red Bell Pepper sauce. Pictured with Wazoo Grilled Sweet Potatoes, Roasted Red Peppers & Garlic Mash Goat Cheese, and garnished with fresh fruit salsa.

Preparation time: 1 hour
Cooking time: 20 min

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: n g 

Tags: main · spicy · fish · grill · gonzo ·


Dr. Gonzo's A Big Jerk (Sauce)
Plain yogurt
2 lb. shark fillets

Gonzo Cilantro Pesto:
1/2 white spanish onion, chopped
handful toasted pignoles
1 large bunch fresh cilantro, chopped a little bit
1 small handful fresh chives
1 spoonful Dr. Gonzo's Garlic Mash
1 somewhat smaller spoonful Dr. Gonzo's Industrial Strength Supermash
juice of 1/2 lemon
maybe 1/2 tsp honey, optional
several Tbsp grated parmesan
About 1/3 cup extra-virgin olive oil
Salt & pepper to taste

Supermash Red Bell Pepper Sauce
2 lb red bell peppers
Dr. Gonzo's Industrial Strength Supermash


Marinade fillets in 4 parts Dr. Gonzo's A Big Jerk Sauce and 1 part plain yogurt, approx 20 min. (Warning: Longer marinade over-ternderizes the fish and makes it mushy.) Grill over a hot grill, direct heat.

Garnish generously with Gonzo Cilantro Pesto and Supermash Bell Pepper Sauce.

Gonzo Cilantro Pesto:
Saute chopped onion until lightly browned, scrape into food processor. Add ingredients through parmesan cheese to food processor. Blend well. Drizzle in olive oil until it reaches desired consistency. Salt & pepper.

Supermash Red Bell Pepper Sauce.
A vibrantly red sauce with the sweetness of bell peppers and a nice warm afterglow.
Cut peppers into large pieces, removing seeds & veins. Place in blender with just enough water to keep the blender from stalling. Puree. Strain through fine sieve, mashng with spatula to remove juice. Discard solids. Boil juice over medium heat until it is reduced to 1/6 its former volume, about 30 min. Stir in Dr. Gonzo's Industrial Strength Supermash to taste.

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