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Seven Spiced Shark Steaks

Seven Spiced Shark Steaks

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
mcomijohns

mcomijohns

Try this recipe for spicy, tangy, and delicious shark!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 50.9 g
  • 102%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 5286 mg
  • 211%

Based on a 2,000 calorie diet

Directions

  1. Rinse the shark steaks and trim off any skin.
  2. Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.
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Reviews

HollyC
58

HollyC

6/4/2008

This was a very tasty way to prepare my shark. Husband loved it, I thought it was a little too salty for me so next time I will switch the garlic salt for garlic powder. I did make one prep change and added all the ingredients to a plastic bag and marinated in the fridge for one hour.

Nikki
42

Nikki

2/12/2008

OH MY! This was a great "rub"...I wasn't prepared for how thick it was and we had to actually scrape it off before eating it..but it produced the GREATEST flavor EVER! I will not change a thing to the recipe, just make sure to scrape before serving :)

LizEtmor
35

LizEtmor

6/4/2008

This was so quick, so easy, and SO GOOD! My husband is a big fan of shark and said this is the best he has ever had. My 9 year old (who had never eaten shark before) said it was just OK - but he still cleaned his plate! I did make some minor changes: marinated in a bag, used garlic powder (figured there was enough salt in the sauces), finely minced a bit of onion (no onion powder), and omitted the thyme. I look forward to trying it as written - except I stand by the garlic powder decision! Thanks for a great recipe!

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