There are meals you dabble with, and then there are culinary adventures that take you on a deep-sea voyage. Welcome aboard, Grilled Mako Shark! It’s firm, it’s flaky, and it’s poised to become the star of your next backyard barbecue.
A Dive into the Deep
Mako shark, known for its impressive speed and agility in the ocean, might be coming to your plate instead of swimming around it. With its dense, steak-like texture, this fish doesn’t flake apart like your average tilapia. It’s just waiting to embrace your favorite marinades or seasoning blends and hold its own on the grill.
The Secret Sauce: Marinade
The key to a great piece of grilled mako shark? A robust marinade! Don’t shy away from bolder flavors—try a mix of soy sauce, ginger, garlic, and a splash of citrus to bring a touch of zest without overpowering its natural flavors. While the shark’s internal strength is its muscle and texture, a great marinade enhances its oceanic essence.
Grilling Perfection
Let’s get ready to channel those shark infested waters—with, you know, a more appetizing outcome. Preheat your grill to a medium-high, around 400F. Mako shark steaks are typically about an inch thick; they’ll need roughly 4-5 minutes per side to reach a pleasing medium-rare.
Take a moment to savor the sizzling sounds as the grill works its magic—surface caramelization forming an inviting crust while trapping those juices in the middle.
Serving Suggestions
You might wonder, “What’s the best way to serve grilled mako shark?” Think accordingly: slice up some avocado, toss a cilantro-lime rice, and add a dash of spice with mango salsa. Alternatively, let the shark shine solo with a touch of lemon butter drizzle.
Become a Shark (Grill) Master
Grilling mako shark isn’t just a meal—it’s an affair of flavor, a declaration of sea-meets-smoke. Dive into this culinary escapade and add mako shark to your list of must-tries. Trust me, your palate will thank you.
For grilling newcomers, or if you’ve burned, uh, “enhanced flavor” too many a barbecue, I recommend equipping yourself with a quality grill. And perhaps a thermometer—something like this ThermoPro TP03B Digital Instant Read Meat Thermometer’ll help ensure your fish fares well in its journey from ocean to your outdoor flame.
Ingredients
- 2 pounds mako shark steaks (or mahi mahi), rinsed in cold water and patted dry
- 4 cloves garlic
- 1 medium onion, chopped
- 1 lemon or lime, cut into wedges
- 1 cup butter
- 1/4 teaspoon marjoram
- 1/4 teaspoon seafood seasonings
- 1/8 teaspoon thyme
- Salt, to taste
- Freshly-ground black pepper, to taste
- Fresh parsley, chopped
- 1 pinch ground oregano
Directions
Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour).
Place mako steaks in a baking dish and pour herb butter over fish. Cook at 350 degrees F for 15 minutes or until the fish is cooked and can be flaked with a fork and serve garnished with parsley and with lemon or lime wedges to the side.