Looking for any help with this. Really, from step 1 to step x...

No experience with this @ all. So, I always pass it by in the Stores. But, want to try it if anyone does have experience cooking Shark Steaks.

Thank You.

First, grab him by the fins and....

Shark is a fairly meaty fish, but here you go.

http://www.foodnetwork.com/foodtv/recipe/0,6255,15624,00.html

This sounds good (jalapenos, garlic, garlic and then some more jalapenos...) and even though I'm not a shark lover (Sorry Greg) we may try this one.

Bam!!! Bam!!! Bam!!!

For the most part I find Shark to be to oily and fishy for my taste. I avoid it.

I don't have a specific recipe, but I tend to grill it like I would swordfish.

LCC, when mrs. and I got married, we were dead broke. We couldn't afford to invite all our friends to the wedding, so when we got back from the honeymoon, we threw a big party. One of the things we served were kabobs in many varieties. Chicken/Pineapple, Beef/tomatoes, and Mako Shark/Mango. It is real simple and very tasty.

Cut the Shark into cubes, about 11/4 inches. Season w/ salt and pepper. Layer red peppers, onion, shark and mango on the skewer. Throw on the grill brushed w/ olive oil for about 2 minutes per side. Eat up.

jb

Here is what I do for my Shark steaks (grilled)

Marinade
In a bowl mix up the amount of each ingredient you feel is necessary (this is how I cook, eye measurement). This marinade is generously brushed on as you grill.

Olive oil (start with about 1/2 cup, depends on how many steaks)

A few splashes of Tabasco

A few splashes of lemon juice

1 teaspoon sage

1 teaspoon seasoned salt (lawry's)

Garlic powder to preference (about 1 teaspoon)


Brush this on as you grill the steaks, Shark steaks cook like Marlin and Swordfish steaks so flip once and do not over cook. I find most people tend to overcook these type of fish steaks, so once you have flipped them and the second side is cooking, look for the oils to start to come to the surface and take them off (they sfhould be firm). You will be able to see these oils even while you are brushing the steaks with the marinade. You can even sprinkle the cooked fish with just a little dried mint before serving. Yummmm

Yes, I agree with the masses. Shark is best when grilled. Most varieties are a bit oily and this allows the oil to drip off rather than gather in the pan. If you can find it, Thresher is the best.

I usually make up a garlic teriyaki sauce and glaze it when nearly cooked so the sauce doesn't burn.

All in all I prefer to purchase swordfish for the grill.

I always grill shark. I keep it very simple. I brush it with a little olive oil mostly to keep it from sticking to the grill. I then sprinkle it with Ono seasoning. Grill 1-2 minutes per side and serve.

Note: some filets have a slightly off color portion that looks almost translucent as compared to the rest of the meat. Cut this portion out and do not eat it.

For the un-initiated Ono seasoning is mostly course sea salt with a few other seasonings mixed in such as ginger and fresh cracked pepper. I have never seen it anywhere except Hawaii. It is absolutely the best seasoning IMO when served on, duh, Ono.

One more vote to grill it and keep it simple. Nicely seasoned though.

Thank You, all. But, 1 question to all of you again. TCK mentioned something that my wife assumed...that the Shark would taste "Fishy". Is that the case for all (or most of you), & you just do Not mind it? Or, it does Not due to your recommedations/recepies? Or, it does Not taste "Fishy" in-general?

Because, if that is the case. It is a no go. My wife does Not eat/like Fish that tastes "Fishy".

I would disagree with that. Mako is fairly mild in flavor and firm in texture. Not very fishy at all, if it is purchased fresh. I love it.

jb

I would not say so. You will find it quite dense and rich, but fishy? No.

Fresh shark does not taste or smell fishy to me. I would say it is similar to Maui-Maui (i.e. dolphin) in the "fishiness smell department".

FRESH fish that is prepared properly most certainly does not smell fishy. The taste should be one of fresh sea air and the natural flavors of the particular fish you're eating. It may be that whomever is experiencing the "fishiness" is buying fish that is too old or is preparing it in such a way that the marinade contrasts too sharply with the fish.

Shark should, if prepared properly and fresh, taste more like pork or beef than fish. It's a dense fish that should be left just pink on the inside, I think, and be grilled with a ginger teriyaki sauce, or a tomatillo sauce and pico de gallo on the side.

shark has never tasted "fishy" to me. big and meaty, almost pork like. i usually just grill with olive oil, lemon and pepper.