Shark with Lemon, Pepper, and Garlic

November 10, 2008

The mild flavor of shark is a good foil for robust seasonings. Here we have used garlic, lemon and cracked pepper in copious amounts as we love all three. Quick cooking methods such as grilling or broiling are recommended to avoid overcooking which turns shark to shoe leather in no time.

It's never a bad idea to keep a close eye on any shark, in or out of the oven!

Shark with Lemon, Pepper, and Garlic

1 lb shark steak or fillet, serves 2-3
2-3 large garlic cloves, put through a press or chopped fine
1 /2  t cracked pepper, or to your taste
I T olive oil or lemon infused olive oil
Juice of half a lemon, fresh squeezed

Preheat broiler to HIGH setting
Prepare both sides of fish as follows:
Brush with oil or flavored oil
Add the garlic and pepper, spreading evenly and pressing in to adhere
Sprinkle with lemon juice

Place on broiler pan and set at least 6" from the heat source to avoid burning. The garlic will burn quite easily if the heat is too high. Brush with more oil and/or lower heat to LOW broil setting if the color is getting too dark.
Cooking time will vary based on the temperature and thickness of the fish.

Serve with fresh lemon wedges and enjoy.



amyp's picture

I think it notable to mention that shark is one to AVOID according to Seafood Watch. (unless it's bottom line caught in B.C., apparently). Check out what's safe to eat at

Sheri Wetherell's picture

You're right. In addition to how and where it is caught (British Columbia and long line caught) it should be limited to the spiny dogfish variety.

For pregnant women is it best to avoid shark (as well as swordfish, marlin, and tile fish) altogether due to the higher mercury content.