|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||56%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 6g|
|Vitamin C 25mg||127%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shark may not be the first fish you think of when it comes to cooking, but these steaks are ideal for grilling, similar to swordfish or salmon steaks. One of the keys to tender and flavorful shark steaks is marinating in an acidic mixture or poaching it in milk, wine, water, or broth. This recipe combines orange and lemon juice with soy sauce and ketchup, making a flavorful marinade with a low profile so it will not overpower the fish.
Serve the shark steaks with sautéed vegetables, boiled potatoes, and rice for a complete meal. While these steaks are meant to be served as is, you can also shred them and use in tacos, soups, stews, or wraps.
1 cup orange juice
1/2 cup soy sauce
1/3 cup ketchup
1/4 cup coarsely chopped fresh parsley, or cilantro
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
6 medium shark steaks
Peanut or canola oil, for frying
Gather the ingredients.
In a small bowl, whisk together the orange juice, soy sauce, ketchup, chopped parsley or cilantro, lemon juice, minced garlic, black pepper, salt, and red pepper flakes.
Place the fish in a shallow baking dish and pour the marinade over the top. Using tongs, turn the shark steaks to coat well. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours.
Heat a grill to medium-high heat. Right before placing fish on the grill, oil the grill grates using a pair of outdoor cooking tongs and folded paper towels soaked with oil. Make about 3 to 4 passes across the grates to ensure a nonstick cooking surface. This is important when grilling fish since it tends to fall apart if conditions are not quite right.
Remove the fish from the marinade, reserving the marinade. Place the fish on the preheated grill and cook for 5 to 6 minutes per side, or until the fish reaches an internal temperature of 145 F and flakes easily when tested with a fork.
Meanwhile, pour the marinade into a saucepan and bring to a high simmer for 2 minutes, stirring often. Reduce the heat to medium-low and let simmer for 10 to 12 minutes. Remove from the heat and cover to keep the sauce warm.
Once the fish is cooked, remove the shark steaks from the grill and serve with the sauce and your choice of sides.
- Due to the overfishing of shark, make sure you purchase your fish from a responsible and reputable monger that is aware of the strict guidelines in place for harvesting this fish.
- The shark steaks can smell of ammonia; this is normal due to the presence of a chemical called urea. The technique of marinating or soaking in milk helps to extract the urea from the fish and eliminate the unpleasant odor.
- Pan-frying is another good method to cook shark steaks. Just oil a cast-iron skillet and heat it until the oil shimmers but isn't smoking. Carefully add the steaks and reduce the heat. Cook them, turning only once, for a total of 10 to 12 minutes depending on their thickness. Remove to a plate and let them rest. Make a sauce with the pan juices by adding 1/4 cup white wine or broth and reducing it for 3 to 5 minutes.
- Another way of enjoying shark steaks is to cut them into thick cubes, marinate in a citrus blend, and skewer them with baby potatoes, cherry tomatoes, red peppers, red onion, pineapple chunks, or other fruits and vegetables. The kebabs are grill friendly but also can be baked in the oven. Serve with fruit salsa.
High Mercury Warning
When it comes to seafood, shark has one of the highest concentrations of mercury. It is recommended that shark be eaten very rarely for this reason.