Mexican Mako
Updated October 11, 2023
- Total Time
- 13 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
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Ingredients
1 teaspoon chili powder
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
Juice of 2 limes
2 ½ to 3 pounds mako shark, 1 inch thick
½ teaspoon salt or to taste
1 ripe avocado
Fresh coriander leaves for garnish
Nutritional analysis per serving (6 servings)
6 grams carbs; 106 milligrams cholesterol; 393 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 3 grams fiber; 376 milligrams sodium; 45 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer. Season with salt.
- Step 2
Trim the skin from the fish and cut the fish into six pieces of uniform size. Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
- Step 3
Preheat grill. While the grill is preheating, peel and pit the avocado and cut it into thin slices. Mix the avocado slices with the remaining lime juice.
- Step 4
Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle. Brush with the marinade while grilling.
- Step 5
Serve garnished with avocado slices and fresh coriander leaves.
Private Notes