Shark meat is a great source of low-fat protein, and unlike other fish, shark meat has no bones to contend with [source: Florida]. However, shark meat is often a bit higher in mercury than other fish. Therefore pregnant and nursing women, as well as young children, should avoid it [source: EPA]. But if you're not pregnant, nursing or cooking for young children, you might want to try one of the shark recipes below.
Here's an easy recipe for grilled shark steaks.
- 2 ½ pounds (1.13 kilograms) shark steaks
- ¼ cup lime juice
- 3 tablespoons olive oil
- 2 tablespoons sun-dried tomatoes, chopped finely
- 1 teaspoon ground cumin
- Combine the lime juice, olive oil, sun-dried tomatoes and cumin in a bowl.
- Coat the fish with the sauce, and let it marinate for one hour.
- Preheat the grill [source: New York Times].
- Grill the fish until it's opaque and flakes easily with a fork. Shark cooks relatively quickly [source: Florida].
Here's a slightly fancier recipe for shark with green peppercorn sauce.
- 1 ½ to 2 pounds (680 to 907 grams) of shark steaks
- Lemon juice
- 2 tablespoons butter
- 1 tablespoon oil
- Three shallots, minced
- ½ cup brandy
- ½ cup dry red wine
- 1 ½ tablespoons green peppercorns, crushed
- ½ cup heavy cream
- Salt and pepper
- Dry the steaks with a paper towel.
- Sprinkle both sides of the steaks with lemon juice.
- Melt the butter and heat the oil in a skillet.
- Brown the shark steaks on both sides.
- Lower the heat and continue cooking the steaks until they're done. When they're done they will be opaque and flake easily with a fork [source: Florida].
- Remove the fish from the skillet.
- Place the shallots in the skillet and sauté for about a minute.
- Add the brandy, wine and peppercorns, and bring to a boil
- Add the cream and season the sauce with salt and pepper.
- Pour the sauce over the shark steaks and serve [source: New York Times].