Grilled Shark Steaks Recipes

Steps:

• Place the shark steaks in a shallow dish and pour milk over them to cover. Let stand for 2 hours, or refrigerate overnight.
• Prepare a grill for medium-high heat. Remove the shark steaks from the pan and pat dry. Discard leftover milk. Season the steaks with lemon juice, sea salt and pepper.
• Grill the steaks until meat is firm, about 15 minutes, turning once. Fish should appear white all the way through.

Steps:

• Rinse the shark steaks and trim off any skin.
• Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.

Steps:

• Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic in a ziploc bag. Squish to mix well. Add fish, seal and marinate in refrigerator for 2 hours.
• Remove fish from marinade, reserving marinade. Pat dry with a paper towel and apply a good layer of vegetable or olive oil to prevent sticking on the grill.
• Preheat grill so grill rack is screaming hot. Place fish over hot coals or gas accordingly 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
• Allow to rest a few minutes before serving.

Steps:

• Rinse and pat dry the shark steaks.
• Mince the garlic. Pour the salt over the garlic, and use the flat of the knife to crush down, almost to a paste.
• Rough chop the mint.
• Add the mint to the garlic, and crush some more. It should start to take on a green tinge, and start to give off the faint smell of mint.
• Rub the mix into one side of the shark steaks, and squeeze half of the lemon over that side. Flip the other side up and repeat.
• Cover tightly and refrigerate for 1 to 3 hours.
• Start grill and preheat to medium when ready to prepare.
• After preheating, using a paper towel, apply olive oil lightly to the grate (use tongs to hold the paper towel to avoid any unnecessary burns).
• Place the shark steaks on the oiled grate, close the lid and allow to cook for 5 minutes.
• Flip the steaks, using a spatula or tongs, no fork, and cook for another 5 minutes.