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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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Mark Lindley

Your recipe sounds delicious. You might also enjoy fresh caught thresher’ marinated in teriyaki sauce before grilling.Finish with sliced, fresh pineapple on top and lemon wedges on the side.It’s excellent this way!

Unnik

Is this beans you decorated with?

Stephen

Doesn’t say anywhere about salt and pepper. Do you use salt and pepper?

DAK

Rachel, unfortunately No good deed goes unpunished!!

Amanda Zeisset

You're right Rachel, threshers are not endangered but they are still vulnerable according to the IUCN (http://www.iucnredlist.org/details/161597/0). Did you know that sharks play an important role in the ocean that ordinary fish do not? (http://www.seashepherd.org/requiem/why-we-need-sharks.html).

Also, the process of fishing for these creatures results in a lot of bycatch of animals that are highly endangered.

I understand that you tried to make an environmentally conscious choice by reading the seafood selector but please also consider educating yourself further. Thanks!

I appreciate your input, however, if I ate based on that level of environmental consciousness I would have to be vegan and that is simply a choice I will never make.

FishingNoob

LMAO!! You took the words right out of my mouth! … I can’t wait until I can “buy” me a shark to eat =)

Laurie-Beth

This was fantastically written and hilarious and helpful and delicious sounding too! (And your allergy gal, who queried above, can use goat milk, as the lactate is absent and I use that for entertaining all folk and covering lactose allergies therefore). In any event, I use goat yogurt to soak anything. I will give this a try tomorrow – thank you!!! I thoroughly enjoyed your writing style & post! (And palate). Keep on! Cheers! – Laurie-Beth

What does the milk do??

JK – you mention it in your post, LOL!! My bad. Could you use another form of liquid as I am allergic to milk?

Anonymous

Soylent green tonight I guess

Anonymous

When we run out of all meat, red meat, bison, elk, deer, cow etc., you'll eat bugs if you have to, people don't realize that the reason we're "farming" fish is because all countries have people that need to eat! Hello!! Farming fish is no different than farming animals, chickens, ducks, cows, etc. we all need to eat, so my advice…eat while there's something to eat!

wow! i have never eaten shark before.. definitely something i need to try now!

Anonymous

Sharks are vulnerable to extinction. Please, stop eating sharks.

Don't worry, the Environmental Defense Fund Seafood Selector says that thresher shark is OK to eat. A decade or two ago it was threatened, but they are doing OK now. I'm very aware of sustainable seafood choices and shop accordingly.

Kam

Omg too funny
My main concern is cooking it long enough as my son brought some home from the boatyard tonite, we are hungry so no time to marinate lol
We are already marinated however

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