Grilled Shark Pitas

• 3 shark fillets, about 1 inch thick
• 5 chipotle chiles, seeded and deveined
• 1 teaspoon chili powder
• 1 tablespoon oregano
• 1 12 teaspoons salt
• 2 tablespoons lime zest
• 14 cup olive oil
• 4 tablespoons diced radishes
• 4 tablespoons thinly sliced scallions, white and green parts
• 6 pita bread, heated
• 1 medium white onion, finely chopped
• 40 fresh mint leaves, finely chopped
• 12 cup fresh cilantro leaves, finely chopped
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon ground allspice

1. In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
2. Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags.
3. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
4. Preheat the barbecue to 375F/190C.
5. Oil the grill and cook the fish for 3-4 per side, or until lightly charred.
6. Remove shark from grill and let rest 5 minutes.
7. Slice the fish into thin strips.
8. Serve in a pita with scallions, radish and Mint Recado.
9. Mint Recado.
10. Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor.
11. Mix in salt, pepper and all spice.
12. Use immediately.
13. I think this would be good on salmon also.

chiles, chili powder, oregano, salt, lime zest, olive oil, radishes, scallions, pita bread, white onion, mint, cilantro, kosher salt, fresh ground black pepper, ground allspice

Taken from www.food.com/recipe/grilled-shark-pitas-335274 (may not work)