Grilled Shark Teriyaki

Shark is one of the best fish for the grill. Its firm, meaty texture holds up to direct heat without falling apart through the grates, and it takes to a bold teriyaki marinade the way flaky white fish never could.

The homemade teriyaki here uses pineapple juice reserved from the canned chunks, soy sauce, sherry, fresh grated ginger, and garlic. That pineapple juice does double duty: it adds natural sweetness and its enzymes help tenderize the dense shark meat during the hour-long marinade.

Grilling time is short. Four to five minutes per side over hot coals is all it takes. Shark cooks fast and dries out quickly if left too long. Baste with the reserved marinade when you flip for an extra layer of glossy, caramelized flavor on the surface.

The pineapple and green pepper kabobs grill alongside the fish but need only 15 to 30 seconds per side. Just enough time to char the edges and warm them through. They add a sweet, smoky contrast to every bite of the savory teriyaki shark.

Kitchen Tips

• Pat the shark steaks completely dry before grilling. Wet fish steams instead of searing.
• Oil the grate generously. Even firm fish can stick to a dry grill.
• One hour of marinating is enough. The pineapple enzymes can break down the texture if left too long.
• Any firm-fleshed fish works as a substitute: swordfish, mahi-mahi, or tuna steaks.

Variations

• Add a tablespoon of sesame oil to the marinade for a nuttier, more aromatic flavor.
• Use fresh pineapple rings instead of canned chunks for a cleaner, less sweet result.
• Serve over coconut rice for a tropical plate.