Marinated Shark Steaks

Shark steaks are one of the underrated fish at the seafood counter. The flesh is firm, meaty, and holds its shape on the grill or under the broiler the way swordfish does, but typically at a lower price. A quick 30-minute marinade is all you need to add bright flavor before the high-heat broil, which cooks the 1-inch steaks in about 8 minutes total.

The marinade is simple but balanced. Soy sauce for umami and salt, fresh lemon juice for acid, a little oil to carry the flavors into the flesh, chopped parsley for green freshness, and minced garlic and black pepper for warmth. Brush the fish with reserved marinade during the flip for extra caramelization.

Broil 4 to 5 inches from the heat element, about 4 minutes per side. Test with a fork: when the fish turns opaque and flakes with gentle pressure, it is done. A shower of minced green onions and more parsley on top finishes the plate. Serve with a rice pilaf, a simple lemon-dressed salad, and crusty bread.

Chef Tips

• Buy shark steaks that smell clean and ocean-like, never fishy. Shark can quickly develop an ammonia smell if mishandled.
• Soak the steaks in water with a squeeze of lemon for 30 minutes before marinating if you detect any ammonia. This draws out the urea that causes the smell.
• Marinate 30 minutes, no longer. The acid in the marinade will start to cook the fish if left too long.
• Pat the steaks dry before broiling. Wet fish steams instead of searing.
• Pull the fish the moment it turns opaque. Overcooked shark gets chalky fast.

Variations

• Swap soy sauce for tamari to make this gluten-free.
• Add 1 tablespoon of grated fresh ginger to the marinade for an Asian-leaning finish.
• Use swordfish, tuna, or mahi-mahi in place of shark if it is hard to find.