|
4 six-ounce mako shark steaks
Creole Seasoning for fish to taste (see recipe, below)
vegetable oil
sprigs of cilantro
Make batch of Green Gazpacho Salsa (see recipe, below) and set it aside to chill. Rub fish steaks with vegetable oil and sprinkle with Brennan's Creole Seasoning. Grill fish over hot coals until just barely done. Place on warn plate and top with chilled Green Gazpacho Salsa. Garnish with sprigs of cilantro.
1/3 cup salt
1/4 cup powdered or granulated garlic
1/4 cup ground black pepper
2 tbs cayenne pepper
3 tbs ground thyme
2 tbs ground oregano
1/3 cup paprika
3 tbs powdered or flaked onion
Combine all ingredients and mix well. Store in a well-sealed glass jar. |
