YUCATAN-STYLE SHARK STEAKS

1 orange, grated zest and juice
1 small lime, juice of
3 tbsp white wine
2 tbsp olive oil
2 garlic cloves, crushed
2 tsp ground achiote seed (annatto powder)
1/2 tsp cayenne pepper
1/2 tsp dried marjoram
1 tsp salt
4 shark steaks, fresh or frozen (or use swordfish instead)
Fresh oregano leaves, to garnish
4 flour torillas and any suitable salsa to serve

Put the orange zest and juice in a shallow non-metallic dish which is large enough to hold all the shark steaks in a single layer. Add the lime juice, white wine, olive oil, garlic, ground achiote (annatto powder), cayenne, marjoram and salt. Mix well.

Add the shark steaks to the dish and spoon the marinade on them. Cover and set aside for 1 hour, turning once.

Heat a griddle until very hot and cook the marinated shark steaks for 2- 3 minutes on each side. Alternatively, they are very good cooked on the grill, as long as they are cooked after the coals have lost their fierce initial heat. Do not overcook.

Garnish the shark steaks with oregano and serve with the tortillas and salsa. A green vegetable would also go well.

Servings: 4