1 1/2 lb Shark steaks
-or other firm-fleshed fish
1/3 c  Lime juice
3    Cloves garlic; pressed
2 tb Vegetable oil
1/4 c  Beer
1 tb Chopped parsley
1/2 ts Cumin
2 ts Dijon mustard
1/4 ts Salt
Pepper to taste
Salsa (see below)
1    Ripe avocado;cut into slices

SALSA
2 md Tomatoes; peeled, seeded
-and coarsely chopped
1/4 c Chopped red onion
3 tb Diced green chilies
2 ds Liquid hot pepper sauce
-to 3 dashes
Salt to taste

Rinse shark with cold water; pat dry with paper towels. Set aside. Combine
remaining ingredients except Salsa and avocado; pour over shark. Cover and
marinate in refrigerator for 1 hour, turning once. While shark is
marinating, make Salsa. Drain shark, reserving marinade. Place on
well-greased grate 4-5 inches from hot coals. Cook 4-5 minutes; baste with
marinade and turn. Cook an additional 4-5 minutes, or until shark flakes
when tested with a fork. Top with avocado slices and Salsa. Makes 4
servings. SANDWICH VARIATION: Serve on toasted bun with mayonnaise,
lettuce, avocado and Salsa. SALSA: Combine all ingredients and blend well.
Let stand at room temperature or in refrigerator for 15-20 minutes to blend
flavors. Makes approximately 1-1/4 cups sauce.