How to Cook Shark

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


  1. Combine the lime juice, olive oil, sun-dried tomatoes and cumin in a bowl.
  2. Coat the fish with the sauce, and let it marinate for one hour.
  3. Preheat the grill [source: New York Times].
  4. 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


  1. Dry the steaks with a paper towel.
  2. Sprinkle both sides of the steaks with lemon juice.
  3. Melt the butter and heat the oil in a skillet.
  4. Brown the shark steaks on both sides.
  5. 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].
  6. Remove the fish from the skillet.
  7. Place the shallots in the skillet and sauté for about a minute.
  8. Add the brandy, wine and peppercorns, and bring to a boil
  9. Add the cream and season the sauce with salt and pepper.
  10. Pour the sauce over the shark steaks and serve [source: New York Times].

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