Charred Shark Tacos with Mint Recado

In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.

Place fish in a resealable plastic bag, pour mixture over fish and place in the refrigerator. Let marinate for 1 hour.

Preheat the barbecue to medium high heat 375°F/190°C.

Oil the grill and cook the fish for 3-4 per side, or until lightly charred.
Let shark rest 5 minutes and slice thin.

Serve in a pita with scallions, radish and Mint Recado.

Mint Recado
1 medium white onion, finely chopped
40 fresh mint leaves, finely chopped
½ cup fresh cilantro leaves, finely chopped (125ml)
2 teaspoons kosher salt (10ml)
2 teaspoons freshly ground black pepper (10ml)
8 whole allspice, freshly ground

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.

Yield: 8 burgers