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It started with shark he caught in Mexico.

When shark was the catch on a fishing trip in Mexico, Greg Pilkington of Tomales, California, came up with this way to serve it. The mild but meaty fish holds its own with these lively seasonings.

Choose a purchased taco sauce with a heat level you like. Shark Chili Verde Tostadas 2 hard-cooked eggs (optional) Salad oil 4 flour or corn tortillas (7- or 8-in. diameter) 1-1/2 pounds boneless shark, cut into 1- to 1-1/2-inch chunks 1 bottle (8 oz.) mild green or red taco sauce 1 can (1 lb.) refried beans, heated 1 cup (1/4 lb.) shredded jack cheese 4 cups finely shredded romaine or iceberg lettuce Sour cream and chopped parsley

Shell eggs and press through a wire strainer or whirl until finely chopped in a food processor; set aside.

Pour about 1/4 inch oil into an 8- to 10-inch frying pan. Place on medium-high heat; when oil is hot, fry tortillas, 1 at a time, until crisp, turning to cook evenly. Rain on paper towels.

Discard all but 1 tablespoon oil in pan. Add shark and cook, turning occasionally, until fish is light pink and moist in the center (cut to test), about 5 minutes. Add taco sauce and heat to simmering.

Spread tortillas equally with hot beans; top evenly with cheese, lettuce, and shark with sauce. Garnish tostadas with egg, sour cream, and parsley. Serves 4.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1985
Words:234
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