Grilled Shark Teriyaki

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Servings: 4 Difficulty: Advanced
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A savory-sweet grilled shark steak glazed with a ginger-soy teriyaki marinade and served with charred pineapple and peppers
Grilled Shark Teriyaki recipe image
Grilled Shark Teriyaki recipe image
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Grilled Shark Teriyaki

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 461.4

Description

This dish transforms firm shark steaks into a tender, flavorful meal with a classic teriyaki glaze. The marinade combines salty soy sauce, sweet brown sugar, and aromatic ginger for a balanced profile that penetrates the meat. Grilling alongside sweet pineapple chunks and crisp green peppers adds a delightful contrast in texture and taste, caramelizing slightly on the hot grate. The result is a smoky, juicy main course that feels both exotic and comforting. Perfect for summer barbecues or when you want to elevate a simple fish night with bold, Asian-inspired flavors. Serve immediately with steamed rice to soak up the delicious juices.

Ingredients

Directions

  1. Rinse the shark steaks under cold water and pat them completely dry with paper towels.
  2. Drain the canned pineapple chunks, reserving exactly 3 tablespoons of the juice for the marinade; set the chunks aside.
  3. In a small bowl, whisk together the reserved pineapple juice, soy sauce, sherry, grated ginger, dry mustard, minced garlic, and brown sugar until the sugar is dissolved.
  4. Place the shark steaks in a shallow dish or resealable bag and pour the marinade over them, ensuring they are well coated.
  5. Cover and refrigerate for 1 hour, turning the steaks once halfway through to ensure even flavoring.
  6. While the shark marinates, cut the green peppers into large bite-sized pieces.
  7. Thread the pineapple chunks and green pepper pieces onto skewers, alternating them; set aside.
  8. Remove the shark from the marinade, letting the excess drip off, and reserve the remaining marinade for basting.
  9. Preheat the grill to medium-high heat and grease the grates lightly with oil to prevent sticking.
  10. Place the shark steaks on the grill and cook for 4 to 5 minutes on the first side.
  11. Baste the shark with some of the reserved marinade, then flip the steaks.
  12. Cook for an additional 4 to 5 minutes, or until the fish flakes easily when tested with a fork.
  13. Place the fruit and vegetable skewers on the grill and baste them with the remaining marinade.
  14. Grill the skewers for 15 to 30 seconds per side, just until lightly charred and heated through.
  15. Transfer the shark and skewers to plates and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 461.4kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 11.4g58%
Cholesterol 139.6mg47%
Sodium 122.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 49.4g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure shark steaks are fresh and firm. If using frozen steaks, thaw completely in the refrigerator overnight.

For best results, use metal skewers or soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Do not reuse the marinade that has touched raw fish unless you boil it vigorously for at least 2 minutes to kill bacteria before using it as a sauce.

Shark meat can be dense; do not overcook to avoid toughness. It is done when opaque and flakes easily.

Feel free to substitute shark with other firm white fish like swordfish or mahi-mahi if shark is unavailable.

Keywords: grilled, shark, teriyaki, fish, marinade, pineapple, peppers, ginger, soy sauce, bbq, japanese, steak, seafood, glaze, summer, main course, smoky, sweet, savory, barbecue
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