Grilled Thresher Shark Teriyaki Recipes

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:

• Cut the shark into manageable sized steaks (4"x4" squares 1" thick roughly) or sized as desired.
• Combine all of the ingredients besides the shark in a bowl and whisk together thoroughly. Taste and add sugar as desired but not much more than 1.5 tablespoons.
• In a narrow baking dish lay the fish down and pour the mixed marinade over it. It is important to make sure that the shark steaks are covered with the marinade so use whatever dish necessary to ensure this.
• Cover the dish with plastic wrap and place in the refrigerator. Allow to marinade for at least 1 hour but 3 hours or more is preferred.
• heat oven broiler to high.
• place the fish pieces on a lightly greased metal broiling pan and pour some marinade over them so there is a very shallow layer in the bottom of the pan.
• place in the broiler and cook for 5 minutes roughly 4 inches from the broiler flame.
• flip the shark pieces and cook for 5 minutes more or until fish flakes when prodded with a fork.
• remove and let sit for 1 minute or so and then serve with rice or greens (or both!).
• :-) enjoy!

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:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.