Grilled Gulf Shark Recipe

Background and History

Grilled Gulf Shark is a popular dish in coastal regions where shark is readily available, particularly in the Gulf of Mexico. Shark meat has been consumed for centuries by various cultures, valued for its firm texture and mild flavor. Grilling is a favored method for cooking shark because it enhances the meat’s natural flavors and provides a delicious smoky taste. This dish is a testament to the resourcefulness of coastal communities, turning a readily available local catch into a gourmet meal.


  • 4 Gulf shark steaks (6 oz each)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lemon wedges (for serving)
  • Fresh parsley, chopped (optional, for garnish)


  • 4 people


  • Preparation Time: 20 minutes
  • Marinating Time: 30 minutes (optional, but recommended)

Cooking Time

  • 10-12 minutes


Prepare the Marinade

In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well.

Marinate the Shark

Place the shark steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.

Preheat the Grill

Preheat your grill to medium-high heat (about 400°F/200°C). Brush the grill grates with oil to prevent sticking.

Grill the Shark

Remove the shark steaks from the marinade and let excess marinade drip off. Place the steaks on the grill and cook for 5-6 minutes per side, or until the shark is opaque and flakes easily with a fork. Avoid overcooking to keep the meat tender.


Transfer the grilled shark to a serving platter. Garnish with lemon wedges and chopped fresh parsley if desired. Serve immediately.

Nutrition Facts (per serving)

  • Calories: 250
  • Protein: 35g
  • Fat: 10g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Sodium: 450mg


  • Variations: You can experiment with different herbs and spices in the marinade, such as dill, basil, or paprika, to customize the flavor.
  • Side Dishes: This dish pairs well with grilled vegetables, a fresh salad, or rice pilaf.

Allergy Warning

  • Contains fish (shark).
  • Ensure all ingredients are free from other allergens if cooking for someone with food allergies.

Enjoy your delicious grilled Gulf shark steaks! This recipe brings out the best in the shark’s firm texture and mild flavor, making it a delightful and unique addition to your grilling repertoire.

FAQs About Grilling Halibut

How do you grill halibut without it sticking?

To prevent halibut from sticking to the grill, ensure the grill grates are clean and preheated properly. Brushing the grates with oil and lightly oiling the fish before placing it on the grill can also help.

How is halibut supposed to be cooked?

Halibut should be cooked until it is opaque and flakes easily with a fork, typically about 4-6 minutes per side on a medium-high grill. The internal temperature should reach 130-135°F (54-57°C).

Does halibut fall apart on the grill?

Halibut can fall apart on the grill if it is overcooked or not handled gently. Using a fish spatula and ensuring the fish is cooked just until it flakes will help keep it intact.

Should you soak halibut before cooking?

Soaking halibut is not necessary, but marinating it can enhance the flavor and moisture. A simple marinade with olive oil, lemon juice, and herbs works well.

Why is halibut difficult to cook?

Halibut can be difficult to cook because it is a lean fish that can dry out quickly if overcooked. Monitoring cooking time and temperature closely is key to achieving a moist and tender result.

How to cook halibut so it doesn’t dry out?

To keep halibut from drying out, avoid overcooking it and use a marinade or baste it with butter during grilling. Cooking it to an internal temperature of 130-135°F (54-57°C) ensures it remains moist.

Why is my halibut rubbery?

Halibut becomes rubbery when overcooked. To prevent this, cook it just until it is opaque and flakes easily with a fork, and avoid exposing it to excessive heat for too long.

What happens if you don’t rinse fish before cooking?

Not rinsing fish before cooking can leave surface contaminants or residual scales on the fish. Rinsing and patting it dry with paper towels helps ensure a clean surface for seasoning and cooking.

Should halibut be soaked in milk?

Soaking halibut in milk can help remove any fishy odors and impart a milder flavor. The proteins in milk bind with fishy compounds, neutralizing them for a cleaner taste.

Why does my halibut taste fishy?

Halibut can taste fishy if it is not fresh. To ensure the best flavor, buy fresh halibut from a reputable source and store it properly. Soaking it in milk before cooking can also help reduce any fishy taste.

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.