Lemon Sauce for Shark

This no-cook lemon sauce was built for shark steaks, but it works just as well on swordfish, mahi-mahi, or any firm, meaty fish. The sour cream base gives it body, while crushed pineapple and lemon zest push a bright, tropical-tangy flavor that cuts through rich, grilled fish like nothing else.

What sets this apart from a basic tartar sauce is the supporting cast. Finely chopped green bell pepper and onion add crunch and bite, a touch of brown sugar balances the acidity, and ground cloves bring a warm, unexpected spice note that ties everything together without overpowering.

The two-hour chill isn’t just for convenience. That resting time lets the flavors meld and the lemon zest infuses the sour cream so you get a more cohesive sauce instead of individual ingredients sitting side by side.

Chef Tips

• Drain the crushed pineapple thoroughly. Excess juice thins the sauce and makes it runny.
• Chop the bell pepper and onion as fine as you can so the sauce has a smooth, spoonable consistency.
• Taste after chilling and adjust lemon or sugar to your preference. Chilling mutes flavors slightly, so it may need a final squeeze of lemon.
• Make the sauce up to a day ahead. The flavors only get better overnight.

Variations

• Swap sour cream for Greek yogurt for a lighter, tangier version.
• Add a pinch of cayenne or a few dashes of hot sauce for some heat.
• Stir in fresh dill or cilantro for an herby twist that pairs well with grilled fish.