I purchased two 6 oz fresh local wild mako shark steaks right before the wedding but when it became clear that cooking wasn’t going to happen the week before, they went into the freezer. If you package your fish or shellfish in an air tight baggie, it can be almost as good as new upon gentle thawing (after the 1 month mark, you will start losing flavor/texture but just adjust your cook method upon thawing). These steaks came in handy over the weekend, I did a slow thaw overnight in the fridge (quick thawing can make for a mushy texture) and seared them up with a nice spicy curry seasoning. On the side I served roasted broccoli (with turmeric, red pepper flakes, garlic salt, a sprinkle of parm and lemon…mmm!) and a box couscous mix (wild mushrooms, pretty tasty!). A healthy, fast dinner with great leftovers.

Mako shark is similar to swordfish and has a nice dense, “meaty” texture that stands up well to grilling, high heat searing and broiling. While it does have a hefty amount of Omega-3s, it also has it’s fair share of mercury so consider yourself warned!

Ingredients:
2 6 oz mako shark steaks
1 Tbsp butter
1 tsp curry seasoning (although you can use just about anything with mako, it holds up well to strong seasonings)
1/2 tsp kosher salt

Rinse and dry your shark steaks. Season. Allow them to come to room temperature before cooking, this will help you cook the fish thoroughly without the outside burning and inside staying cold. Less important with fully thawed meat or thin cuts but mine was still pretty chilly in the middle. Melt butter in a large skillet over medium high heat, slowly allowing it to brown (more flavor but keep an eye out it can burn fast). Lay your shark steaks in the pan, seasoned side down. Now be patient! If you try to move the steaks too soon, your delicious crust will stick to the pan and you’ll be left with an ugly presentation and less flavor. Give it about 4-5 minutes but pay attention as that number depends on how hot your burner runs.

Definitely have your exhaust on as you’re going to get some smoke with this method but it’s worth it. When the fish is easily liftable from the pan, flip and wait again. Our steaks were pretty thick so after this second flip, I actually turned them on each side as well for an even cook. You can also stick them in the oven to cook through or turn your cooktop heat down and let them cook through. Up to you! Ours turned out juicy, flavorful with a curry kick and Mike is now a shark fan (he ate about 10 oz on his own!).

Enjoy!