Grilling doesn’t have to be just steak, chops and burgers. We can still get that meaty feel of a steak but cut back on the calories and cholesterol with big, bold seafood choices like swordfish, or in this case, shark. And let’s top off our hearty shark with some asparagus and tomato to finish the dish.
- 4 (1-inch) shark steaks
- 2 tablespoons light olive oil, divided
- 1 1/2 cups cherry tomatoes, slice into halves
- 1 1/2 cups chopped asparagus, leave tips intact (snap tough ends off)
- 2 scallions, chopped
- 1/4 cup unsalted butter
- 2 garlic cloves, finely grated
- Zest 1 lemon, juice 1/2 lemon, slice 1/2 lemon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt, divided
- 3 tablespoons minced parsley
Grilling Instructions - TIP 1
Cut shark into 1-inch steaks. Know your shark: Mako, Thresher, Sevengill, and Soupfin are the best tasting shark:
Divide tomatoes, asparagus, scallions, butter, garlic, lemon zest, 1 tablespoon lemon juice, lemon slices, remaining salt, black and red pepper into 2 Beefer grill drip trays:
Insert 1 drip tray of tomatoes and asparagus onto the bottom shelf. Stir as needed until desired softness. Once done, remove and keep warm in front of the Beefer or on top of the Beefer:
Insert the 2nd tray of tomatoes and asparagus and cook until done. Salt to taste. Divide parsley between the two grill trays of cooked tomatoes and asparagus.
Brush both sides of shark with olive oil and sprinkle with salt. Adjust heat on Beefer to medium high. Carefully remove both Beefer grill trays and place 2 shark steaks onto each grill tray:
Insert grill trays of shark onto the 3 and center shelf. Cook for 2 minutes then reverse the direction of the top grill tray and cook for 1 minute or until lightly golden. Turn the shark over and continue to cook 1 minute in each direction. Transfer the top grill tray of shark to the center shelf. Cook the second grill tray of shark in the same way as the first. If needed, the shark should be cooked longer until golden brown and 145°F. It is recommended that shark should be cooked to a minimum internal temperature of 145 degrees Fahrenheit.
Plate the shark with the grill marks up. Spoon warm Tomato & Asparagus Butter over shark and immediately serve.