Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

Two weeks into the diet, and I needed something new and different that was still good for my diet. I went hunting through the meat counter at Central Market, and found Thresher Shark steaks. The rest, I made up as I went along...

Ingredients Nutrition

Directions

  1. Rinse and pat dry the shark steaks.
  2. Mince the garlic. Pour the salt over the garlic, and use the flat of the knife to crush down, almost to a paste.
  3. Rough chop the mint.
  4. Add the mint to the garlic, and crush some more. It should start to take on a green tinge, and start to give off the faint smell of mint.
  5. Rub the mix into one side of the shark steaks, and squeeze half of the lemon over that side. Flip the other side up and repeat.
  6. Cover tightly and refrigerate for 1 to 3 hours.
  7. Start grill and preheat to medium when ready to prepare.
  8. After preheating, using a paper towel, apply olive oil lightly to the grate (use tongs to hold the paper towel to avoid any unnecessary burns).
  9. Place the shark steaks on the oiled grate, close the lid and allow to cook for 5 minutes.
  10. Flip the steaks, using a spatula or tongs, no fork, and cook for another 5 minutes.

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