Grilled Shark Teriyaki
Submitted by clasyone1935
Grilled shark steaks marinated in homemade teriyaki with pineapple juice, ginger, and sherry, served with grilled pineapple-pepper kabobs. A bold seafood BBQ dish.
YIELD
4 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsShark 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.
Ingredients
Directions
Rinse shark with cold water; pat dry with paper towels.
Set aside.
Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside.
Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar.
Stir well and pour over shark.
Cover and marinate in refrigerator for 1 hour, turning once.
Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside.
Drain shark, reserving marinade. Place on well-greased grate 4 to 5 inches from hot coals and cook 4 to 5 minutes.
Baste with marinade and turn.
Cook an additional 4 to 5 minutes, or until shark flakes when tested with a fork.
Baste fruit and vegetable kabobs and place on grill.
Cook 15 to 30 seconds on each side, or until just browned.
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