Prep 1 hr 10 mins
Cook 20 mins
A recipe from Robert Rainford the chef who does the cooking show License to Grill. Love that show Putting it here for safe keeping. It is hard to find chipoltes where I lve so think maybe jalepenos would work. I also think salmon fillets work be yummy or any firm fleshed fish
- 3 shark fillets, about 1 inch thick
- 5 chipotle chiles, seeded and deveined
- 1 teaspoon chili powder
- 1 tablespoon oregano
- 1 1⁄2 teaspoons salt
- 2 tablespoons lime zest
- 1⁄4 cup olive oil
- 4 tablespoons diced radishes
- 4 tablespoons thinly sliced scallions, white and green parts
- 6 pita bread, heated
- 1 medium white onion, finely chopped
- 40 fresh mint leaves, finely chopped
- 1⁄2 cup fresh cilantro leaves, finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons fresh ground black pepper
- 1 teaspoon ground allspice
- In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
- Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
- Preheat the barbecue to 375°F/190°C.
- Oil the grill and cook the fish for 3-4 per side, or until lightly charred. Remove shark from grill and let rest 5 minutes.
- Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
- Mint Recado.
- Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. Mix in salt, pepper and all spice. Use immediately.
- I think this would be good on salmon also.
What an amazing treat this was. The days are still cold and rainy here on the farm. I took your advice about using salmon since this was in my fridge waiting to be grilled. I did however, have every other component to this delicious way to prepare and devour, thus ~ this being a more then 5 star dish. I have fresh mint growing in my side garden so I was able to use this perfectly. All the flavors combined which produced a smooth taste on your palette with a hint of a kick. I was able to grill this into absolute heaven, with the chipotle chilies, the fresh oregano, the garlic, all of it. I forgot to use the pita in the photo, but what a great enhancement to this more then guest friendly taste sensation. Made for *Flower Power* Everyday is a Tag May 2009
I made the tuna steak version. And I'm not fond of mint so mint recado became dill recado. Dh wolfed these pitas. They're healthy, refreshing and gone.