By Tony Caggiano
Frank Mundus and Donnie Braddick were on to something: sharks are damn delicious. Where I live in Florida, shark fishing is more of a low-key pastime than something that would inspire a scene from “Jaws.” To that end, shark steaks should be cooked with laidback, tropical flavors to maintain the vibe of the hunt.
I’ve been lucky enough to catch mako and thresher sharks on more than one occasion. The meat from both is a rare treat, as you can’t usually find it at the local supermarket, making this a bit of a special dish.
If you’re unable to get your hands on shark steaks, swordfish is a great substitute. I have even prepared this recipe using halibut, red snapper, and striped bass—all of which do nicely, even though the taste will obviously be different. You’re welcome to use tuna as well, just don’t cook it as long. Fresh tuna steaks are amazing but suck severely when overcooked.
Blackened Shark Steak with Mango Salsa
- 1/4 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/2 small onion, diced
- 4 cloves fresh garlic, diced
- 1/4 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1/2 cup butter
- Blackening rub (see below) to coat
- 4 shark steaks (6 to 8 ounces each)
Blackening Rub
- 3 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground sage
- 1/2 teaspoon garlic powder
Mango Salsa
- 1 mango, diced
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- Small bunch of cilantro, chopped
- 1 habanero pepper, finely diced (remove seeds for less heat)
- 1 lime, juiced
- Salt and pepper to taste
Directions
1. Combine Worcestershire, soy sauce, onion, garlic, and spices together in a food processor or blender. Pulse until combined and onions and garlic are finely chopped.
2. Place shark steaks in a large glass baking dish and pour marinade over.
3. Flip steaks a few times to coat well.
4. Cover with plastic wrap and refrigerate for 45 minutes to an hour.
5. Prepare blackening rub by combining all ingredients in a large bowl and mixing well. Set aside.
6. Prepare mango salsa by combining all ingredients in a bowl and mixing well. Cover and place in refrigerator to chill.
7. When steaks are ready, heat empty cast-iron skillet over high heat for about 5 minutes.
8. Remove shark from marinade; shake off excess.
9. Coat shark well with blackening rub on both sides.
10. Melt butter in skillet.
11. Add the steaks and grill 5 minutes on each side until just cooked through and blackened (Internal temp should be 140-145).
12. Remove from heat, plate, and top with mango salsa. Serve with fresh lime wedges.
Editor’s Note: Catch your own shark for this recipe by booking a fishing trip with Field Ethos Outrider.
