It’s Shark Week, and although the king of the oceans is taking center stage as a predator, we are going to show you a nice way to devour the king … on the grill … Teriyaki Shark Steaks.
You can grill thick shark steaks just as you would redfish or cobia. Shark is a lean meat with very little fat, so you may want to marinate the meat for an hour or two before putting it on the fire. Citrus-based marinades work well, as do sweet and salty concoctions.
To grill the perfect shark steak, place the meat on the hottest part of the grill and sear each side for two minutes, creating nice grill marks and good color. Move the steaks to a cooler part of the grill and cook for another four to five minutes on each side. Keep seasonings simple by using citrus, fresh herbs, minced garlic, or ginger.
Take a look at the recipe below for a little shark steak.
Teriyaki Shark Steaks
Shark steaks are excellent fare for the grill, especially during Shark Week.
- 2 pounds fresh shark meat, cut into 1/2 pound steaks
- 8 oz pineapple juice
- 1/2 cup soy sauce
- 1/4 cup sherry
- 2 Tbsp brown sugar
- 1 tsp ground ginger
- 1 tsp dry mustard
- 1 clove crushed garlic
- Make a marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic. Pour marinade over shark steaks. Cover and refrigerate for a minimum of one hour. (up to 3 hours)
- Drain fish and reserve marinade.
- Place on hottest part of grill for two minutes. Baste with marinade. After the sear, move to side and cook additional 3-5 minutes. Fish should be firm, but flaky, with an internal temp of 140 degrees, which is easily measured with a Thermapen.