Grilled Shark Mexicana

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.