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Thresher Shark served with green beans and topped with a fresh lemon wedge: A nice, steaky, meaty fish that makes you feel like you have conquered the ocean.
 
Every once in a while I announce that we are having shark for dinner. This announcement is always met with a round of applause. My kids love eating shark. I think most of that has to do with the fact that it is a dang shark. I feel pretty good eating it myself. Even though it is just a little thresher shark and not a great white, I feel powerful knowing that I can eat a shark before it eats me. It leaves me feeling brave in the ocean for at least a week. I hope they can somehow sense my presence as being higher on the food chain because I’ve recently eaten one of their own. I might be a little weird that way.
 
Now, you need to know that you can’t eat shark all the time. It’s a predatory fish and has mercury and all that. You have to limit those kinds of fish to once a month. This recipe calls for you to soak it in milk. This has a purpose. It keeps it moist (it can easily dry out because it is such a lean cut) and it also pulls out any strange flavors that are inherent with shark, though I don’t really notice much of a difference. I’ve made shark numerous times without soaking it in milk, so it can be done, but the milk really helps keep it moist.
 
I really love eating thresher shark. I never have problems with fishiness. It’s just a nice, steaky, meaty fish that makes me feel powerful. I eat shark. I almost need a t-shirt.
Grilled Thresher Shark topped with a lemon wedge on a white plate with green beans.
 
Prep Time: <5 minutes
Ready In: 60 minutes
Yield: Serves a hearty 4
 
 
Ingredients
 
2 lbs. fresh thresher shark
2 cups milk
1 lemon, juiced
2 TB soy sauce
2 TB rice vinegar
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
 
 
Instructions
 
1. In a shallow dish, soak the thresher shark in the milk for 30-60 minutes.
 
2. Remove the shark from the milk and rinse it under cold water.
 
3. In a new dish, squeeze the lemon juice over the shark steaks and pour soy sauce and vinegar over. Season with ginger, red pepper flakes, and garlic powder, turning so that both sides are coated. Let marinate while the grill preheats.
 
4. Preheat an outdoor grill over high heat. Oil the grate or put out a piece of aluminum foil to cook the fish on.
 
5. Grill the fish over high heat for about 7 minutes, flip, and cook the other side for an additional 5 minutes. Actual cooking time will depend on how thick the steak is. 5 minutes per inch of thickness is a good starting point. Fish is done when it flakes easily with a fork.
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