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  • Writer's pictureRock Rousseau

Grilled Shark Steaks

Updated: Aug 8, 2019

Shark meat has a text like moist chicken breast. It's lean and mild without a lot of fat, so we marinate the steaks for an hour or two using an epic seafood wet rub before it’s grilled, which makes it moist, tender, and smothered with flavor.

The Savory Seafood Wet Rub we add to these steaks makes an epic marinade, rub, and finishing sauce

  • 2 lbs. Shark steaks, skin removed.

To make Savory Seafood Dry Rub:

  • 2 TBSN tarragon

  • 2 TBSN onion powder

  • 2 TBSN garlic powder

  • 2 TBSN coriander

  • 1 TBSN dried parsley

  • 1 TBSN salt

  • 1 TBSN Old Bay seasoning

  • 1 TBSN celery salt

  • 1 TBSN sweet paprika

  • 1/4 cup lemon juice

  • 1/4 cup Key Lime juice

To make this a wet rub, mix with 1/4 cup of Key Lime juice and 1/4 cup of lemon juice.


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that satisfy the following dietary needs:


Aluminum Foil, BBQ tongs, silicone spatula, measuring spoons, cooking spray, measuring cup, BBQ grill.

Prep: 30 min to 3 hr Cook: 40 min Ready: 70 min Serves: 4 steaks

1. Combine all of the listed herb and seasoning ingredients in a medium bowl and stir thoroughly to make a thick paste; add more juice if too clumpy or dry.

2. Use cooking spray to coat two sheets of aluminum foil. Cut shark into 4 equal sized fillets.

3. Place steaks onto foil sheet. Use a silicone spatula to spread a liberal amount of the wet rub mixture onto the top and bottom of the shark meat.

4. Cover with the other sheet of foil and fold the edges to seal the steaks. Refrigerate for 30 min up to 3 hours to marinate the steaks.

5. Preheat the grill to 350 degrees F.

6. Loosen the foil so steam can escape. Place foil pack on top grill racK away from direct heat. Allow to cook for 20 minutes.

7. Using silicone gloves or two BBQ tongs, carefully flip the foil pack to cook the other side For 15-20 more minutes.

8. Serve hot. Spoon residual wet rub and shark juices from the foil pack on top of the shark steaks.

3 oz serving: Calories 193, Total Fat 11 g, Cholesterol 50 mg, Sodium 103 mg, Potassium 131 mg, Carbohydrates 5 g, Fiber 0g, Protein 15 g

Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which are incredibly important for your body and brain. They are high in many nutrients that most people aren't getting enough of. This includes high-quality protein, iodine and various vitamins and minerals. However, some fish are better than others, and the fatty types of fish are considered the healthiest. That's because fatty fish (like salmon, trout, sardines, tuna and mackerel) are higher in fat-based nutrients. This includes the fat-soluble vitamin D, a nutrient that most people are deficient in. It functions like a steroid hormone in the body. Fatty fish are also much higher in omega-3 fatty acids. These fatty acids are crucial for your body and brain to function optimally, and are strongly linked to reduced risk of many diseases. To meet your omega-3 requirements, eating fatty fish at least once or twice a week is recommended. Fish is high in many important nutrients, including high-quality protein, iodine and various vitamins and minerals. Fatty types of fish are also high in omega-3 fatty acids and vitamin D.

Fish is generally considered to be among the best foods you can eat for a healthy heart. Not surprisingly, many large observational studies have shown that people who eat fish regularly seem to have a lower risk of heart attacks, strokes and death from heart disease.

Researchers believe that the fatty types of fish are even more beneficial for heart health, because of their high amount of omega-3 fatty acids. Eating at least one serving of fish per week has been linked to reduced risk of heart attacks and strokes, two of the world's biggest killers.

Garnacha rosé, Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, Dry Furmint (Tokaji) and White Pinot.


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