Grilled Shark Steaks

A plate of grilled shark with rice

Steve Outram / Getty Images

Prep: 10 mins
Cook: 20 mins
Marinate: 60 mins
Total: 90 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
683 Calories
43g Fat
10g Carbs
60g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 683
% Daily Value*
Total Fat 43g 56%
Saturated Fat 17g 83%
Cholesterol 214mg 71%
Sodium 1504mg 65%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 60g
Vitamin C 25mg 127%
Calcium 62mg 5%
Iron 5mg 26%
Potassium 945mg 20%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you purchase thick shark steaks, they are ideal for grilling in the same way swordfish or salmon steaks are cooked. Marinating this low-fat fish helps it to retain moisture and tenderness through the cooking process. Another method is to poach it in milk, wine, water, or broth for a few minutes before throwing it on the grill so it isn't subjected to a lot of drying heat but still gets the charcoal flavor and much-desired grill marks.

Shark has a great flavor and you will want to get the most out of it you can, so the marinade in this recipe for grilled shark steaks has a low profile so it will not overpower the fish. While these steaks are meant to be served as is, you also can shred them and put them in tacos, soups, stews, or wraps.


  • 6 medium shark steaks

  • 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 clove garlic, minced

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon red pepper flakes

  • Peanut or canola oil, for frying

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. Remove the fish from the marinade, reserving the marinade and pouring it into a saucepan. 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.

  6. 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.

  7. Once cooked, remove the shark steaks from the grill and serve with sauce.


  • 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.

Recipe Variations

  • 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. 
  • Yet 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 whatever your heart desires. The kebabs are grill friendly but also can be baked in the oven. Serve with fruit salsa.

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