The reaction I get to this dish when I mention it is “wait, did you say shark?” Yup, shark. I was compelled to try it when I saw it on sale because shark meat was new to me and I’m always up for something new. I wasn’t quite sure what it would be like, so I opted for some strong, South American flavors–a spicy, orange marinade before the shark hit the grill and a zesty cousin of chimichurri sauce: pebre sauce!

Unfortunately, I was pretty disappointed by shark and won’t be in any rush to have it again (but I’ll still happily watch them). If you’ve never had it either, it’s dense and more “meat”-like in texture compared to fish–not at all delicate or flaky (even compared to the density of swordfish). It has a very mild flavor, only slightly reminiscent of fish, but really, it’s quite bland. I do think this recipe would still be quite well suited to other

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Posted by mike on October 4th, 2008 in Main course, Mexican, Sauce, Seafood

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