Man Bites Shark: A Delicious Barbecued Shark Recipe
You might be surprised to learn that barbecued shark is not only toothsome, it's easy to prepare.
Thursday, November 23, 2017
Fish can be difficult to barbecue, partly because of their size -- but barbecued shark can easily overcome that problem, since sharks tend to be large fish. Most grillers tend to overlook them, given their unsavory reputation, but the truth is that they can taste very good grilled... if you cook 'em right.
Before you ask, yes: I have in fact eaten barbecued shark, a number of times. While I do try to expose you folks to some unusual recipes, they tend to be the ones I've actually tried in my long and varied grilling career.
Some of those recipes don’t bear sharing (barbecued armadillo, for example), but grilled shark? It's delicious, as long as the fish is fresh and tender.
The Real Issue Here
Tasty or not, your biggest problem is probably going to be getting the shark. This isn't so tough if there's a large fish market in town; but if you don’t live in Seattle or Boston, then you may have to put in some extra effort and call around to local seafood markets to see what you can discover.
If you're lucky, you may come across some shark steaks. Mako shark steaks are among the most common varieties sold commercially, and I highly recommend them.
Or, you can go to the coast and catch the shark yourself. Small sharks are fairly common catches from jetties, piers, and fishing boats. This is how I've gotten most of my sharks in the past. Just be aware of the local and state restrictions on what you can keep.
Ideally, if you've found this recipe, then you've already got some shark on hand, and you're just looking for the best way to prepare it. Well, here ya go!
Here's what you need:
4-5 pounds of shark steaks or fillets
One cup of your favorite minced herbs
1 tablespoon of grated lime zest
1 tablespoon of minced garlic
1 tablespoon crushed black pepper
Salt to taste
1 cup of chardonnay
1 cup of extra virgin olive oil
Mix everything except the shark, salt and limes together in a saucepan, and let it simmer for 10 minutes. Then put it aside and allow it to cool to room temperature. When the mixture is ready, use it to marinate the fish overnight in your refrigerator.
Next: when you've got the grill at the right temperature, rub the salt on both sides of your fish and grill it for 15-20 minutes, turning it several times and squeezing lime juice on it. You can also paint it with a little of your favorite sauce, but I assure you, your barbecued shark will taste great with or without sauce!