When shark was the catch on a fishing trip in Mexico, GregPilkington of Tomales, California, came up with this way to serve it.The mild but meaty fish holds its own with these lively seasonings. Choose a purchased taco sauce with a heat level you like.
SharkChili Verde Tostadas 2 hard-cooked eggs (optional) Salad oil 4 flour orcorn tortillas (7- or 8-in. diameter) 1-1/2 pounds boneless shark, cutinto 1- to 1-1/2-inch chunks 1 bottle (8 oz.) mild green or red tacosauce 1 can (1 lb.) refried beans, heated 1 cup (1/4 lb.) shredded jackcheese 4 cups finely shredded romaine or iceberg lettuce Sour cream andchopped parsley Shell eggs and press through a wire strainer or whirl until finelychopped in a food processor; set aside. Pour about 1/4 inch oil into an 8- to 10-inch frying pan.
Place onmedium-high heat; when oil is hot, fry tortillas, 1 at a time, untilcrisp, turning to cook evenly. Rain on paper towels. Discard all but 1 tablespoon oil in pan. Add shark and cook,turning occasionally, until fish is light pink and moist in the center(cut to test), about 5 minutes. Add taco sauce and heat to simmering.
Spread tortillas equally with hot beans; top evenly with cheese,lettuce, and shark with sauce. Garnish tostadas with egg, sour cream,and parsley. Serves 4.