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Wood-Grilled Shark Steaks

by Dave DeWitt and Mary Jane Wilan

Here is another option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. Serve it with a fruit salad. We prefer to grill over hardwood rather than obnoxious charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it impart a strong flavor to the fish.

Yield: 4 servings

Ingredients:

• 4 shark steaks
• 1 cup freshly squeezed lime juice
• ½ teaspoon crushed black pepper
• 1 teaspoon sherry from Bird Peppers in Sherry, or substitute sherry with a pinch of chile powder
• ¼ cup olive oil
• 1 teaspoon salt

Method:
Combine the shark steaks, lime juice, black pepper, and sherry and marinate overnight in the refrigerator.
Remove the steaks and pat them dry. Combine the olive oil and salt and spread the mixture over the steaks. Place the steaks in a wire rack (for easy turning) and grill over hot hardwood coals, taking care that the dripping olive oil does not cause flames to burn the steak. Grill for about 8 minutes per side, depending on the thickness of the steaks (this takes some guesswork).

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

 

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