Grilled Shark with Barbecue Sauce

Shark is one of the best fish you can put on a grill. Its dense, meaty texture doesn’t flake apart over the coals the way delicate fish does, and it takes to a sweet-tangy barbecue sauce like a steak takes to a rub. This recipe pairs thick shark steaks with a quick homemade BBQ sauce that simmers on the stove while the grill heats up.

The sauce starts with sauteed onion and garlic in butter, then ketchup, vinegar, brown sugar, Worcestershire sauce, and water come together and simmer for 10 to 15 minutes until thickened. It’s a classic tomato-based barbecue sauce with a good balance of sweet, tangy, and savory. Nothing fancy, just the kind of sauce that caramelizes beautifully over direct heat.

Baste the steaks before they hit the grill and again when you flip them. The sauce chars slightly on the surface and creates a sticky, flavorful glaze. Four to five minutes per side over hot coals is all you need. Shark is done when it flakes easily with a fork but still looks moist inside.

Kitchen Tips

• Rinse the shark steaks in cold water and pat them completely dry before basting. This removes any residual fishy smell and helps the sauce stick.
• Grease the grate well. Even meaty fish like shark will stick to a dry grate, and stuck fish means torn steaks.
• Don’t overcook. Shark dries out quickly past the flaking point. Pull it as soon as a fork slides in easily.
• Let the sauce thicken properly before basting. A thin, watery sauce will drip off and flare up on the coals instead of glazing the fish.

Variations

• Add a tablespoon of chipotle in adobo to the sauce for a smoky, spicy kick.
• Squeeze fresh lemon juice over the grilled steaks right before serving for a bright contrast to the sweet sauce.
• Swap shark for swordfish or mahi-mahi if shark isn’t available at your market.