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.
Grilled Marinated Mako Shark Steak With Asian Flavors
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
Directions
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.
Tip: For pellet grilling, be sure to use a mild wood, such as alder. You want the wood flavor to accentuate the fish, not overpower it.
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.
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.
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!
