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Yield: Makes 4 servings.


    • 4 shark steaks, cut 1-inch thick
    • 2 tablespoons butter or margarine
    • 2 tablespoons vegetable oil
    • 1/2 cup salsa
    • 1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
    • 1 4-ounce can peeled green chiles, sliced

    Mild Sauce:
    • 1/4 cup butter or margarine
    • 1/4 teaspoon chili powder
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground white pepper
    • 1 8-ounce can tomato sauce
    • 1 tablespoon salsa
    • 1 tablespoon tequila
    • 1/8 teaspoon lime juice

    Ranchero Rice:

    • 2 cups cooked rice
    • 1 tablespoon butter or margarine
    • 1 cup canned drained plum tomatoes, cut in half
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons salsa


Melt butter with oil in large skillet over high heat. Top each shark steak with 1 tablespoon salsa before browning; cook until golden brown, about 2 to 3 minutes. Turn steaks over and cook until golden brown. Transfer steaks to greased broiler plan. Top with 1 tablespoon salsa, chiles, and then with 1/4 cup cheese. Broil until cheese melts. Serve with Mild Sauce and Ranchero Rice.

Mild Sauce: Combine butter, chili powder, salt, white pepper, tomato sauce, salsa, tequila and lime juice in medium saucepan over low heat. Heat and stir until blended.

Ranchero Rice: Cook rice in butter in large skillet over medium-high heat. Stir in tomatoes, salt, pepper and salsa; cook until thoroughly heated.

    Nutrition Facts
    Calories 526   
    Total Fat 37g 
    Cholesterol 90mg 
    Sodium 993mg 
    Total Carbohydrate 32g 
    Dietary Fiber 3g 
    Protein 18g


USA Rice Federation (

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