Try this recipe for sour, spicy, and mouthwatering shark!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 steaks |
Ingredients
- 3 (8 ounce) shark steaks
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons onion powder
- 2 tablespoons garlic salt
- 2 tablespoons chopped fresh thyme
- 2 tablespoons ground black pepper
- 2 tablespoons chili powder
Instructions
- Rinse the shark steaks and trim off any skin.
- Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 4 g |
| Protein | 51 g |
| Saturated Fat | 2 g |
| Sodium | 5286 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The ratios are way off. Way too much salt. Next time I will substitute the garlic salt for garlic powder, 1 1/2 TBS Worcestershire Sauce & 1 1/4 TBS Low Sodium Soy Sauce. The rest I will let stay the same.
I try to use any new recipe as it’s written, unless there are glaring “oh, nos”For me it was both worcestershire and soy sauces, salt and chili powder. Look at the sodium levels! I omitted the Worcestershire sauce, salt and chili powder I did use freshly pressed garlic, fresh lemon juice and lemon thyme from my garden.And 2T of butter. heated all together just till butter melted ; brushed on each side,then GRILLED at 350 for 12 minutes on each side, brushing again after turning once. It was perfect! My husband is still talking about it today!
The spice marinade was excellent with a few minor changes. We had more shark, so we doubled everything except used 3 Tablespoons of Black Pepper and used Garlic Powder instead of Garlic salt. After marinating we smoked on the Pit Boss at 350 degrees for 10 minutes on each side. Turned out like a smoked blackened fish restaurant quality! Yummy!
My husband said it tasted weird. The rub seemed all wrong. Chili Powder, Worcestershire AND Soy Sauce? No thank you. It had an unappealing appearance and its saltiness made my skin crawl. Might try shark again with lighter and fresher seasonings. This recipe has been shredded.
I made this tonight, and it was entirely too salty. Coming from someone who eats salt and vinegar chips, this was entirely inedible. Maybe on a steak, but not for fish.
Way too salty, the rub was a little over powering. Once i scraped it off though it was pretty good.
Terrible, will never make this again. The chili pepper completely overwhelms and that is just about all you can taste (and I like spicy food). The cooking time is way, way off. 40 min is far too long and the shark was overcooked and not edible (my fault for trusting the recipe and not monitoring the temp of the shark I suppose). We ended up throwing the majority of the shark into the garbage disposal.
my family from Mississippi loved this. beware its spicy!! but oh so yummy.
My daughter and I tried this out tonight. The whole family loved it. Marinated it over night, but other than that only add 1/4 cup sesame oil it was wonderful. First time doing it. Can’t say how much we enjoyed it. The spice blend was fantastic. Will do again
I used more liquids so that it became more like a marinade. I used fresh pressed garlic and no salt. Left it 30 marinating 30 minutes. It was great! We will make this again. No photos because we ate all of it before I remembered. I will try marinating it for an hour next time!
The paste was excellent, however I would use it for Anything but fish! Talk about overpowered. Wow! I will be marinating some beef and lamb in the leftover paste and put it all on the smoker. But for fish, I’ll find something a lot more tame so I can actually taste the fish.
I could eat the paste from a bowl!!! Which I have been known to do. I love this recipe. It also works beautifully on cod and haddock filets if shark is unavailable. Thanks so much. Oh…maybe grilled chicken! Hmm……
Didn’t care for thyme and it was too spicy with the chili powder … after we scraped everything off the fish, then it was edible. Will not make this again.
Way too salty of a recipe. Was worth a shot, but could barely pit down one bite. It’s a shame these steaks will have to go into the garbage. Entirely too salty, even after scraping the paste off.
I did like the paste mixture – lots of flavor and a breeze to prepare! I would caution that 40 mins at 325* is probably a little too long for these steaks (mine were about 1″ thick). I did cover them for the 2nd half of the time after turning them over once. Perhaps covering them for the duration or reducing the cook time would help. I dont regularly cook shark steak, so I was relying on the recipe recommendation. I would definitely mako these again!
Never having Shark before, gave this recipe a try and I thought was very good. We will be doing this again as well as using this recipe with some other fish.
Awesome ty for posting the recipe. I marinated the shark in zip lock bags when I cooked it I scrape marinade off pan seared each side then popped in the oven they came out amazing!!
I like spice, but would decrease the ratios by A LOT. I love the ingredients but the combination of garlic salt Worcestershire and soy sauce made it way too salty.
This was my first time having shark. As it turns out, I am not a fan of shark, but I’m giving this five stars for the flavor of the marinade. The marinade was excellent and I imagine would be great it you really enjoy shark meat.
This was very delicious. Like some others we used it more as a marinade for about 2 hours. It was a tiny bit over powering so maybe we’ll marinate for just an hour next go round, but it definitely made me a shark steak lover!
Just made this last night delicious we have a 9 year old 12 year old and a 13 year old; they all gobbled it up. changed it up a little bit used low sodium soy sauce and used 1 tbsp of chili powder and 1 tablespoon of cayenne pepper for that extra kick.