Grilled Shark To Die For

Shark is one of the more underrated fish at the seafood counter. The flesh is firm, meaty, and mild, which makes it stand up to a grill the way a porterhouse stands up to a grill. This marinade was designed to play to that strength: soy, orange juice, ketchup, and lemon hit every flavor register and stick to the fish through the cook.

The two-hour marinade is the right window. Longer than that and the soy and citrus start to denature the shark flesh, turning it mealy. Shorter, and the flavors don’t penetrate.

Reserve the marinade after pulling the fish out. Basting frequently during the grill is what builds the deep glazed crust on the outside. Just remember to bring any leftover marinade to a hard boil for one minute before using as a baste, since it’s touched raw fish.

Six minutes per side over hot coals is right for a one-inch steak. Test by sliding a fork into the thickest part. The flesh should flake cleanly when it’s done. Translucent flesh means more time, and rubbery flakes mean too much time.

Pro Tips

• Use sustainably caught shark, or skip to swordfish or salmon as the recipe suggests. Many shark species are overfished.
• Oil the grill grate well before laying down the fish. Shark sticks easily.
• Don’t flip the fish too early. Wait for clean release before turning.
• Let the steaks rest 3 to 5 minutes off the grill before serving. The flesh firms and the juices redistribute.

Variations

• Add a tablespoon of grated fresh ginger to the marinade for an Asian-leaning glaze.
• Stir a teaspoon of sriracha or chili-garlic sauce into the marinade for heat.
• Serve over rice with grilled pineapple chunks for a tropical Hawaiian-style plate.