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Barbecued Shark

This barbecue recipe is an easy and tasty way to cook shark, or other dense-fleshed fish such as swordfish.

Image of Barbecued Shark

45 ml/3 tablespoons fresh-squeezed lemon juice
45 ml/3 tablespoons fresh-squeezed lime juice
2.5 ml/ teaspoon grated lemon peel
2.5 ml/ teaspoon grated lime peel
60 ml/2 fl oz olive oil
45 ml/3 tablespoons chopped fresh dill
3 garlic cloves, finely chopped
Pinch of salt
4 shark steaks, about 175g/6 oz each
Fresh-ground black pepper


Serves: 4


In a glass or other non-reactive dish, combine all the ingredients, except the shark and pepper. Place the shark steaks in the marinade, turning to coat thoroughly, and spreading dill and garlic bits over tops of the fish. Sprinkle with fresh-ground black pepper, cover with cling film and refrigerate about 2 hours, turning once or twice.

When the barbecue coals have stopped flaming, place the shark steaks on a lightly greased grill. Cook about 5 minutes each side, turning once. (Total cooking time should be about 10 minutes per inch of thickness.) Baste with the extra marinade, if desired. The fish is cooked through when the flesh turns opaque, but is still juicy.

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