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SHARK STEAK CON QUESO WITH RANCHERO RICE

Yield: Makes 4 servings.

Ingredients

• 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
 

Directions

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 (www.usarice.com)