Shark is probably one of the less seen seafood dishes on the menu. Although I prefer swordfish over shark, it still has a wonderful meaty texture. A sharks structure is supported only by cartilage, they have no bones which is a distinct advantage when it comes to cooking and preparing for a family with small children. They grill wonderfully and I have never had them fall apart on me while grilling or frying. Shark can be a bit dry if you over cook so I like to marinate my fish before grilling and then toss a beautiful saute of onions or vegetables over them when they are done. In this recipe I used a mixture of Mediterranean ingredients such as tomatoes, olives and capers, sautéing them along with a beautiful bouquet of garlic, parsley and basil. As you grill or fry them, watch the flesh of their meat, as they begin to get opaque that is an indicator that they are near turning time. Usually 6 to 8 minutes depending on their thickness.
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Ciao and Buon Appetitio!