4 servings

• 1 lb Or more of edible shark fill
• 1 x Cut into 1/4" thick steaks
• 1/4 c Lime or lemon juice, or more
• 1 ts Salt, or to taste
• 1/4 c Corn oil

Marinate the shark in the lime juice and salt for not less than 1 hour. Heat the oil in a skillet over moderate heat. Drain the shark steaks well and fry them for 1 minute on each side. Serve warm. Source: False Tongues and Sunday Bread by Copeland Marks

• 2c Celery -- cut into 1" pieces
• 2 med Onion -- chopped
• 3 T -- Water
• 58 oz Tomato, stewed, with Mexican seasoning
• 1/2 c Cilantro, fresh -- chopped
• 2 lb Shark -- or other firm white fish, boned, skinned & cut into pieces about 1 1/2" by 3"
• Hot cooked rice
• Homemade or prepared salsa
• Cilantro leaves
• Plain yogurt or sour cream
• Lime wedges
• Salt and pepper

In a 5-6 qt pan, combine celery, onions and water. Stir often over medium-high heat until water evaporates and vegetables start to stick and brown slightly, about 10 min. Stir in tomatoes and their liquid into pan along with chopped cilantro. Bring to full boil on high heat. Push fish down into vegetables; cover and simmer on low heat until fish is opaque but still moist-looking in the center of the thickest piece (about 20 minutes). Ladle stew into wide bowls and add cooked rice, salsa, cilantro leaves, yogurt, juice from lime wedges and salt and pepper, to taste.