2 1/2 lb shark steak, cut in 1 inch cubes
juice of 2 limes
1/2 teaspoon salt
3 tablespoons rum
3 tablespoons olive oil
1/4 lb salt pork, diced
2 large Bermuda onions, finely sliced
3 garlic cloves, crushed
2 sweet red peppers, seeded and finely sliced
1 lb (6-8) roma tomatoes, chopped
1 cup dry white wine
1 habanero pepper, seeded
1 teaspoon dried oregano
3 tablespoons chopped fresh cilantro
salt and freshly ground black pepper

Rinse the shark cubes under cold water, then rub with lime juice and salt.

Place in a bowl, add the rum  and marinate for 30 minutes.

Heat the oil in a Dutch oven, add the diced salt pork and brown. Remove pork & set aside.

Add the onions to the oil and saute until soft, stir in the garlic and sweet red peppers and cook for 5 minutes.

Drain the shark, reserving the liquid, and add to the pot. Cook for 5 minutes, stirring frequently. Pour over the reserved liquid and add the tomatoes, white wine, habanero pepper, oregano and cilantro. Return the salt pork to the pot and season to taste with salt and pepper. Bring to a boil, then lower the heat, cover the pot and simmer for 30 minutes, stirring frequently. You may adjust the amount of habanero to your own taste.