Grilled Shark Pitas

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

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

• mint recado

• 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

Directions

1. In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
2. 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.
3. Preheat the barbecue to 375°F/190°C.
4. 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.
5. Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
6. Mint Recado.
7. 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.
8. I think this would be good on salmon also.