On Your Grill

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On Your Grill - Your Online Grilling Resource


Grilled Shark

Grilling SHARKDa-dum……….        Da-dum……….
dum Dum dum Dum dum Dum dum Dum…

Kind of reminds me of that old movie “Jaws.” You know… that music in the background when you know that they are getting ready to face the shark. That “Great WHITE shark that is!”  and…those nasty TEETH!

Well…it’s revenge time!

We’re gonna cook em up on the grill!   HA!

That shark is gonna be scared of the music you are playing…as it cracks, pops and sizzles on your grill!

How about dem apples! Huh?  HA!

Well…lets get going…

NOW, go catch yourself a shark.

I would suggest going to your seafood deli for this one unless you have a seaworthy boat and a small crew. What we are going to do is grill up some very nice shark steaks, so be sure and tell the guy what you are going to do with them. Figure about six to eight one inch steaks or so after all the trimming.

First, we’re gonna make a “Killer Marinade.” And we’re going to put just a little “Bite” in it for revenge.

Here’s what you’ll need.

  • 1 lime
  • 1 lemon
  • 1/2 teaspoon of sea salt
  • 1/3 tablespoon ground pepper
  • 1/2 tablespoon of red pepper (You can use HotShot for these peppers instead)
  • 2 cloves garlic, minced
  • 6 green onions
  • 1/4 cup chopped fresh parsley
  • 1/2 stick of butter
  • 1/8-1/4 cup Worcestershire sauce (or Teriyaki sauce if you prefer)
  • 1/4 cup ketchup
  • 1/2 cup orange juice
  • 2 tablespoons of lime juice
  • 2 tablespoons of lemon juice
  • 2 ounces of rum (or Saki if you prefer) – (You can use a bit more rum or Saki if you want, 1-4 shots or so for you, and two more for the marinade. )

Marinade Prep:

  • Cut the roots off the green onions and cut the tops, just at the area where they are turning white.
  • Throw away the roots and separate the whites from the greens.
  • Set the greens aside.
  • Squeeze the lime for two tablespoons of juice but do NOT throw away the lime.
  • Squeeze the lemon for two tablespoons of juice.
  • Toss the garlic, onion whites, parsley, salt, pepper into a food processor or blender and chop.
  • If there is room in your blender/processor, add the liquids (If not, pour all the liquids and solids into a bowl and mix.)
    (NOTE: I would taste the marinade as you put in the Worcestershire or Teriyaki . You want it pungent but not overbearing.)
  • Pour the contents into a bowl or pan that you will be putting the steaks in.

Shark Prep:

  • If frozen (Hopefully not) thaw.
  • Remove any bones, bullets, spear heads, surfboard or boat pieces.
  • Rinse well under running water.
  • With a fork, drag the fork tines firmly but not forcefully across the surface of the meat to break the surface, but not tear the meat.
  • after each side if prepared, plop them into the bowl or pan with the marinade. With your basting brush, brush the tops of the steaks liberally.
  • After each steak is in the marinade, refrigerate for at least two hours. (I marinate overnight.)


  1. Remove any forks or knives from the cooking area in order to reduce the temptation of piercing the meat.
  2. Preheat grill for medium/medium-high heat. (375-425F) After it get’s there, give it a little time to settle. (about 5 minutes or so)
  3. Take the little sharks, swimming in their marinade, out to the grill.
  4. With a pair of tongs, introduce all those little guys to your grill. Put the bottom side of the steak (wettest) on the HOT grids. (Be sure to let out a little laugh when you do.)
  5. Be sure to angle the steaks so the grid marks are at an angle to the meat for that really cool look.
  6. Do NOT throw away the marinade. Instead, get your basting brush, and baste the tops of the steaks liberally as soon as you put them on the grill.
  7. Grill for about 3-4 minutes on one side and baste again.
  8. After the steaks have grilled about 6-7 minutes, turn them with tongs. (do not pierce the meat.)
  9. Baste liberally, and let cook about3 minutes and baste again.
  10. Let cook for about 3 minutes more, or until the meat is firm.
  11. While in the last stages of cooking, get a little pan or skillet and melt the butter on your grill. (Do NOT let it boil or burn!)
  12. Chop all the onion greens but three as small as you can (or blend on “chop” mode)
  13. Slice the remaining 3 greens in two lengthwise and tie a simple knot loosely in the middle and lay aside.
  14. Remove steaks from the grill and put them on a platter. If possible, cover them without touching them with a lid or covering.
  15. Let stand (rest) for about 5-10 minutes. (about the time it takes to do the rest of the steps.)
  16. Remove melted butter from grill.
  17. Pour the chopped onion greens into the butter and add a little ground pepper. Stir.
  18. Put each shark steak on a plate and pour the butter on top.
  19. Place an onion knot lengthwise at a slight angle on the top of each steak.
  20. Wash the squeezed lime.
  21. Zest a little lime peel onto the tops of the steaks and serve.

NOW…Get ready for YUM-LAND matey! And you did it all on your grill!


Category: Recipes