Reviewed: Feb. 25, 2013

Shark often has an aftertaste. To make it milder, soak it in milk for at least an hour (longer is better) and then give it a rinse. That being said, I cut the soy sauce in half as the marinade seemed very strong and likely to overpower the taste of the shark completely. I found it just right and not overly salty.

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Reviewer:

ElenaMH

Reviewed: Feb. 16, 2013

This marinade is horrible. The rub is too overwhelming. Noone liked it. My husband washed off the rub paste. Would not recommend it at all.

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Reviewer:

strouli

Reviewed: Nov. 16, 2012

I was very happy with the results of this recipe. I had never cooked (or eaten shark before so I had no idea where to start. I made this for my boyfriend's family and everyone cleaned their plate. (Even mom who doesn't like fish!) I did do a few things differently. I soaked the steaks in milk over night prior to cooking and I grilled it instead of baking it. The milk soak was recommended by our charter boat guide in order to reduce the strong gamey flavor, so that's just a personal preference. Lastly, next time I make this I think I will tone down the Chili powder a bit. Although 2x2x2x2x2 is awfully easy to remember I found the chili to be a tad over powering.

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Reviewer:

ChefFazer

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

Reviewed: Oct. 12, 2012

My husband and I both loved this recipe! I left out the chili powder so my 3-year old could eat it and it was awesome!

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Reviewer:

emily86wb

Reviewed: Oct. 9, 2012

YUM!!! I only made some minor adjustments to the recipe. I halved the worcestershire and soy sauce and added in a 1/4 cup of teriyaki sauce. Then I halved the spices, too, since I was only using 2 shark steaks instead of 3, and the rub looked REALLY thick with even half the spice. Still, delicious!

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Reviewer:

michaelyn25

Reviewed: Sep. 18, 2012

I loved it - Perfect for me, although my girlfriend said it was a little overpowering for her. This might sound weird, but if you put the steak on a potato roll, with some lettuce and tomato, and eat it as a sandwich, it is DELICIOUS.

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Reviewer:

Bob

Reviewed: Jul. 7, 2012

Shark newbie. Soaked the fish in milk for a couple hours to reduce strong flavor. Dumped the milk and rinsed the fish in the same ziplock. Cut the dry spices in half and added a tsp of sesame oil and two tbsp of olive oil to the marinade. Back into the bag for about 90 minutes. Baked it for company with no promises, it was delish. Served with sweet potatoes whipped with butter cinnamon and brown sugar to compliment and roasted asparagus. Yummilicious with 60 minute ipa.

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Reviewer:

Laurie b

Reviewed: Jun. 3, 2012

The flavor was pretty good but it wasn't saucy, which I prefer. It felt a bit too salty and seasoned for me.

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Reviewer:

Marty

Cooking Level: Expert

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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