Reviewed: Mar. 31, 2012

Great recipe! I made it for a dinner date with another couple and they enjoyed it. One thing I changed: I saw no use for added salt with soy sauce. Way too salty otherwise. I also added lemon juice to tame the flavor a bit.

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Reviewer:

Callina

Reviewed: Mar. 27, 2012

I tried this recipe. It was overpowering. The seasonings are more suited for steak or beef but not shark. A simple salt pepper garlic lemon and butter will do.

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Reviewer:

moped

Reviewed: Nov. 4, 2011

This was incredible! I made this for my wife and I and had 2 steaks about 9 oz each. I had so much extra marinade, I would cut it in half next time as I had allot go down the drain! I did cut some of the dry ingredients down to a little less than half, but would just cut the whole recipe in half. We REALLY loved this and it had a nice zing to it too! I ill make this this again very soon!

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Reviewer:

timndan

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Cooking Level: Expert

Home Town: Westfield, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

Reviewed: Jul. 6, 2011

I had high hopes for this recipe. But unfortunately, my husband and I both thought it was too strong & too spicy. It completely overpowers the shark. I was going to try the leftover paste on other seafood, but honestly, I threw it out because I don't think we could stomach it again.

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Reviewer:

Ashley

Reviewed: Jun. 29, 2011

excellent recipe I did half the chili powder since we aren't big spicy people and it still had a nice kick also took a recommendation and used garlic powder instead of garlic salt. Will make again with maybe salmon?

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Reviewer:

KPITTS04

Cooking Level: Intermediate

Home Town: Englewood, Colorado, USA

Living In: Shady Spring, West Virginia, USA

Reviewed: Jun. 26, 2011

I was really quiet surprised with this recipe. Although I didn't think I would like it, I am surprised that I enjoyed it. The one change I made related to my concern about saltiness other reviewers posted. So, instead of using garlic salt, I used minced garlic. The worcestershire and soy sauces had enough sodium, so the additional salt from the garlic salt was really unnecessary. I'll defiintely make this again!

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Reviewer:

Rich

Reviewed: May 31, 2011

Reduced all seasoning by 50% and increased liquids 100% to make mine more of a marinade, soaked Mako Steaks in it most of the day and they came out amazing.

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Reviewer:

Paul Jr

Cooking Level: Intermediate

Home Town: Amesbury, Massachusetts, USA

Reviewed: May 19, 2011

Very tasty, but way too salty. If you're not a fan of spicy heat, you may want to cut the pepper and chili in half and leave out a few splashes of the liquids. I'd recommend substituting garlic powder for the garlic salt, because the soy sauce adds enough salt to the paste on its own.

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Reviewer:

lisarenee3505

Reviewed: Feb. 18, 2011

In lieu of the spices, I opted to marinate in prepared low sodium Teriyaki sauce. Cooked it in an air cooker for approx. 15 minutes on 375. The piece I had was almost 2 inches thick. You'll want to find a nice piece of shark for this. Some can be quite chewy. I try to find Thresher shark when available. Usually the butcher can't even tell you what they have, so do some research first so you know what it "should" look like in the case!

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Reviewer:

AcaCandy

Reviewed: Oct. 20, 2010

I had to check the recipe afterward to ensure I didn't read it wrong. It was so spicy I assumed I must have misread the chili powder as TSP when it should have been tsp. The seasoning completely overpowered the shark. A person who I cooked for who has heartburn couldn't even eat it. If you like cajun food it has a great flavor - but if you are adverse to the spice cut it back a bit.

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