Mako shark is a firm, meaty fish with a mild flavor that serves as the perfect template for marinades. When it’s cooked on the grill, it takes on a whole new dimension. If you’ve never tried grilled marinated mako shark, treat yourself by sampling this Asian-inspired recipe. Although the results are fancy enough for a dinner party, the meal is easy enough to put together on a weeknight.
Tips on Grilling Mako Shark
- As with most fish, you don’t want to leave it in the marinade too long. That’s especially true of recipes that contain a lot of acidic ingredients, like citrus. 30 minutes is long enough for most marinades.
- For best results, flip the fish over halfway through the marinating process.
- You’ll want to oil the grilling grates more thoroughly than you normally would. Putting too much oil on the fish itself will cause flare-ups, and you don’t want the delicate flesh to stick.
- Don’t touch the fish for the first few minutes of grilling. If you try to turn it too soon, the flesh will stick to the cooking grates, causing the fish to flake apart.
- Remove the fish from the heat as soon as it flakes apart easily when poked with a fork.
Achieving the Perfect Crosshatch Grill Marks
Creating restaurant-style crosshatch marks isn’t just about aesthetics—it enhances flavor through localized Maillard browning. Mako shark’s dense, steak-like texture holds up exceptionally well to direct high-heat searing.
- Initial Placement: Lay your steak down at a 45-degree angle to the grates.
- First Sear: Let it cook undisturbed for 2 to 3 minutes so the flesh naturally releases from the metal.
- The Turn: Rotate the steak 90 degrees and cook for another 2 minutes before flipping.
This simple motion locks in juices, creates a crisp, caramelized exterior, and gives your meal an artisan presentation that elevates weeknight dining into a gourmet experience.
Pairing the Fish with Bold Asian-Inspired Sides
To turn this grilled centerpiece into a complete feast, pair the rich marinade with sides that offer a dynamic contrast of textures and balance the savory soy and ginger notes:
- Charred Baby Bok Choy: Drizzled with toasted sesame oil for a smoky, tender bite.
- Chilled Cucumber & Edamame Salad: Tossed in rice vinegar to provide a crisp, refreshing crunch that cuts through the dense meat.
- Satisfying Carbs: Served over a bed of coconut jasmine rice or garlic-infused cold soba noodles.
Matching the fish with vibrant, acidic sides balances the palate and ensures every bite remains exciting.
Selecting Sustainable and Safe Mako Shark
Before heating up the grill, it is crucial to make environmentally conscious choices at the seafood counter:
- Look for Certification: Choose mako certified by organizations like the Marine Stewardship Council (MSC).
- Opt for Line-Caught: Buy from reputable fishmongers who source line-caught seafood rather than net-trapped yields.
- Mind the Mercury: Because mako is an apex predator, enjoy it in moderation.
Asking your vendor about the origin guarantees the freshest product while protecting overfished populations, allowing you to enjoy dinner with complete peace of mind.
Crafting the Ultimate Asian Fusion Sauce Dripping
Reserving a portion of your marinade to transform into a glaze or finishing sauce takes this dish to another level.
- Step 1: Set aside a quarter cup of marinade before adding raw fish.
- Step 2: Simmer the liquid in a small saucepan with a splash of mirin and brown sugar until it reduces into a glossy glaze.
- Step 3: Brush this reduction over the mako shark during its final minute on the grill.
The sugars will caramelize under the flames, creating a sticky, savory crust that amplifies the ginger, garlic, and umami profile.
Alternative Indoor Cooking Methods for the Grilled Marinated Mako Shark
If outdoor weather doesn’t cooperate, you can easily replicate that smokiness indoors using high-heat kitchen techniques:
- Cast-Iron Grill Pan: Preheat over medium-high heat until smoking hot to achieve a signature smoky sear.
- Oven Broiler: Place the top rack 4 to 6 inches from the heating element to cook the thick steaks quickly without drying them out.
- High-Smoke-Point Oils: Always brush grates or pans with avocado or canola oil to prevent smoking up the kitchen.
These reliable indoor methods deliver the same firm texture and rich flavor profile year-round.
If you enjoyed this recipe and would like more pointers on the best way to prepare mako shark, take a look at this handy video tutorial.
Grilled Marinated Mako Shark Steak With Asian Flavors
Image credit: Malte Luk
Ingredients
- 4 6-ounce mako shark steaks, about 1 inch thick
- For the marinade:
- 1/3 cup soy sauce or tamari
- 1/4 cup peanut oil (plus more for brushing on the cooking grates)
- 2 teaspoons grated lime zest
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons fresh ginger root, finely minced
- 4 cloves garlic, finely minced
- 2 tablespoons fresh cilantro, finely chopped
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, to taste
Instructions
1. In a medium nonreactive bowl, whisk together the soy sauce, lime zest, lime juice, ginger, garlic, cilantro, sesame oil, crushed red pepper, and salt. Slowly whisk in the peanut oil until the mixture is well blended.
2. Trim the shark steaks, if necessary, and place in a shallow glass roasting pan. Pour the marinade over the fish and use a pair of tongs to turn them until fully coated.
3. Cover the dish with plastic wrap and marinate the fish in the refrigerator for 15 minutes.
4. Turn the fish over and marinate for another 15 minutes.
5. Prepare a medium-hot fire in a charcoal grill. Alternatively, preheat a gas grill to medium-high for 10-15 minutes. If you opt to use a pellet grill, the temperature should be set to 400 degrees Fahrenheit.
6. Using tongs and paper towels, apply a generous coating of peanut oil to the cooking grates. Take care not to cause flare-ups, but pass the paper towels across the grates at least 3 times to make sure the surface is well coated.
7. Remove fish from marinade and pat dry with paper towels.
8. Grill the shark steaks for a total of 10-12 minutes, turning once about halfway through the cooking process. The fish is done when the internal temperature reaches 145 degrees Fahrenheit and the flesh flakes easily when prodded with a fork.
9. Remove the fish from the grill and serve at once.
There you have it–a delectable yet simple introduction into the fabulous world of grilled mako shark. Even if you don’t normally enjoy seafood, the meaty texture and savory flavor of these steaks might have you singing a different tune.
Happy grilling!
