Shark Teriyaki Sorta

Shark steak is one of the best fish for the grill because it’s dense and meaty enough to hold together over hot coals without falling apart. This quick teriyaki-style baste combines teriyaki sauce with honey, lemon juice, minced garlic, melted butter, and sesame seeds for a glaze that caramelizes fast over direct heat.

A hinged wire grill basket is the move here. Shark steaks are thick but can still stick to grates. The basket lets you flip the whole piece in one shot without losing any of that charred crust.

Four to five minutes per side is all you need. The fish is done when it flakes easily with a fork. Overcook shark and it goes tough and chewy, more like a rubber tire than seafood.

Kitchen Tips

• Baste generously before and after flipping. The honey in the sauce caramelizes and builds a sticky, lacquered crust.
• Keep the coals at medium-hot, not blazing. Too much heat chars the glaze before the fish cooks through.
• Let the steaks come to room temperature for 15 minutes before grilling for even cooking.
• The sesame seeds in the baste toast on the grill and add a nutty crunch to every bite.

Variations

• Substitute swordfish or mahi-mahi if shark isn’t available. Both are firm enough for the grill.
• Add a teaspoon of fresh grated ginger to the baste for a sharper, more aromatic glaze.
• Serve over coconut rice with a squeeze of lime for a tropical plate.