Grilled Shark Mexicana

Shark is one of the best fish you can throw on a grill. Its firm, meaty texture won’t flake apart through the grates the way tilapia or cod would. This Mexican-style preparation marinates the steaks in lime juice, beer, pressed garlic, cumin, and Dijon mustard for an hour before they hit the coals.

That lime-beer marinade does double duty. The acid from the lime juice starts gently firming the surface of the fish (like a light ceviche effect), while the beer adds a malty sweetness that caramelizes beautifully over high heat. The Dijon mustard is an unexpected touch that adds a sharp, emulsifying quality to the marinade so it clings instead of dripping off.

Four to five minutes per side is all you need. Shark overcooks quickly once it passes the flaking stage, going from juicy to dry and chalky. Test with a fork. The moment it flakes, pull it.

The fresh salsa made with peeled tomatoes, red onion, green chilies, and hot sauce needs 15 to 20 minutes to sit and meld. Make it while the shark marinates so it’s ready when the fish comes off the grill. Pile it on top with ripe avocado slices.

Pro Tips

• Pat the shark steaks completely dry before marinating. Excess water dilutes the marinade and prevents browning on the grill.
• Grease the grate well. Even firm fish can stick if the grill isn’t properly oiled.
• Don’t marinate longer than 1 hour. The lime juice will start to “cook” the fish too deeply and give it a mushy texture.
• Any firm-fleshed fish works here. Swordfish, mahi-mahi, or tuna are all great substitutes.

Variations

• Fish taco version: Break the grilled shark into chunks and serve in warm corn tortillas with the salsa, avocado, and a drizzle of crema.
• Sandwich style: The recipe suggests serving on a toasted bun with mayo, lettuce, avocado, and salsa for a killer fish sandwich.