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Home | Fishing Recipes | Shark Recipes

Fresh Shark Recipes

Not everyone know this but the right kind of shark can be absolutely delicious. Grilled shark steak meat is hearty and can accompany a wide variety of side dishes. Our favorite shark recipes are listed below. Please drop us a line if you have a shark recipe that you would like to share.

Shark Steaks In Wine & Garlic Sauce

Yield: 2 servings

  • 2 large shark steaks
  • 1 cup cold water
  • 1 cup white wine
  • pinch of salt and white pepper
  • 1 TBSP butter
  • 1 TBSP cornstarch
  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced

1. Poach shark in cold water and wine, with salt and pepper.

2. When fully cooked, remove fish from pan. Add butter to liquid. When butter has melted, add cornstarch dissolved in a little cold water.

3. Cook until sauce becomes translucent, then add parsley and garlic. Pour sauce over shark and serve.

Margarita Grilled Shark Steaks

Yield: 2 servings

  • 2 shark steaks, 1 to 2 inches thick
  • 3 TBSP sour cream


  • 4 TBSP tequila
  • 1/4 tsp onion powder
  • 1/2 tsp grated orange peel
  • 3 TBSP lime juice
  • 1 tsp olive oil
  • 1/4 tsp paprika

1. In large bowl or Ziploc bag, mix together marinade ingredients.

2. Rinse shark and place in marinade. Cover and chill for 30 minutes to 2 hours.

3. Make a second marinade and set aside.

4. Remove fish and add left-over marinade to second batch of marinade.

5. Grill fish over medium coals until lightly browned, 10 to 14 minutes. Remove and keep warm.

6. While fish is cooking, heat marinade in a pan to boiling. Remove from heat and whisk in sour cream until sauce consistency and spoon over fish to serve.

Teriyaki Shark Kabobs

Yield: 4 servings

  • 2 pounds fresh shark meat, cut in 1 inch chunks
  • 1 can (16 oz) pineapple chunks
  • 1/2 cup soy sauce
  • 1/4 cup sherry (optional)
  • 2 TBSP brown sugar
  • 1 tsp ground ginger
  • 1 tsp dry mustard
  • 1 clove crushed garlic
  • 1 orange pepper, cut in 1 inch squares
  • cherry tomatoes
  • mushrooms
  • onions
  • bamboo or metal skewers

1. Drain pineapple chunks reserving 1/4 cup of juice.

2. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic. Pour marinade over fish chunks. Cover and refrigerate for at least 1 hour.

3. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks, bell pepper squares, cherry tomatoes, mushrooms, and onion wedges alternately on skewers.

4. Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork.

Shark Amandine

Yield: 4 servings

  • 1/2 cup slivered almonds
  • 2 TBSP butter
  • 2 TBSP parsley, chopped
  • 6 TBSP melted butter
  • 1 TBSP grated lemon rind
  • 2 TBSP freshly squeezed lemon juice
  • 4 (6 - 8 oz) shark fillets
  • 4 TBSP sherry
  • Freshly ground pepper
  • 1/2 lb bacon; fried and crumbled
  • 4 green onions; chopped
  • Lemon wedges

1. Lightly brown the almonds in the butter, add parsley, butter, lemon rind, and juice. Set aside.

2. Rub both sides of the fillets with the sherry and place on an oiled broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet.

3. Broil for 5 to 10 minutes, depending on the thickness of the fillets. Turn over, spoon on more butter sauce and continue broiling until done.

4. Remove to a serving platter and sprinkle with the almonds, bacon, and green onions. Garnish with lemon wedges.

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