- I cut the shark steaks into 1" cubes and marinated them in orange juice, guajillo chile powder, salt, pepper, garlic, and olive oil for about an hour. Then I threaded the cubes onto skewers and broiled them for about 12 minutes, turning once.
- While the shark broiled, I toasted some Israeli couscous in olive oil, then finished cooking it in a mixture of chicken broth and water. I would have added saffron if I'd had any lying about.
- While the couscous cooked, I steamed a head of broccoli, cut into large florets, and stirred together a salsa of chopped orange, avocado, cilantro, and onion with a bit of salt and pepper. I set some aside for Max, then added some finely chopped serrano pepper for the adults. I may have added a squeeze of lime; I don't recall.
That's it. The shark was more tender and juicy than I've ever had it; broiling small cubes was the key! This salsa would also be good on any seafood or grilled chicken. So simple; so healthy; so delicious.