(Last updated: November 2021) These pan shark fillets are a new favorite in our house. They are the perfect (and cheaper!) alternative to swordfish.
Shark Week was last month. I know.
We arrived a little late with this post.
This has to be one of my favorite foods. It is one of the old standbys of The Angry Chef. He introduced me to the shark years ago, and it never disappoints.
If you’ve never eaten the fish before, a gift awaits you.
About shark meat The shark is
thick and fleshy like swordfish, but has a slightly sweeter taste (and is generally significantly cheaper).
Our
shark
cost about $4/lb. at our local H-Mart, and fresh as it can be. Always make sure you get your shark fillets from a reputable fishmonger so you know what you’re getting.
It is a very good source of low-fat protein, and it is not necessary to deal with bones as with other fish.
And because it shoots with grease, it stays moist when you cook it.
Sprinkle the fillets with Cajun spices, then singe them in butter and olive oil, and glaze them with spiced rum and some freshly squeezed lemon juice.
We serve our shark fillets with rice with saffron and asparagus sprinkled with a little parmesan.
As with most seafood dishes, make your sides first and then cook the fish when you’re ready to eat.
The only downside? Like swordfish, shark is high in mercury, so you shouldn’t eat it often.
Mercury is a neurotoxin, so it’s definitely a caveat to keep in mind. Read more about it all here.
How to Buy Shark Steaks
It’s also not the most sustainable seafood, so if that’s an issue on your radar, all the more reason not to eat it often
.
And always make sure you’re shopping at a reputable market
.
The shark is a firm white fish with fleshy flesh. It should be a light pink and translucent color.
Like other firm-fleshed fish, shark is well suited for grilling, singing pans, and baking.
Shark meat
can have a lot of urea, which breaks down in the shark’s blood and turns into ammonia, so we recommend soaking it in milk before preparing it. This helps neutralize the odor and any strong flavors.
It will cook in about 20 – 25 minutes, so you’ll want everything to be ready to use when the fish is hot out of the
pan. These pan-fried shark fillets
are a great addition to any festive or truly festive table.
Other ways to cook shark fillets
In addition to this pan-based shark fillet recipe, the shark is also suitable for:
Roasting
- whole steaks
- diced kebabs Roasting
Roasting
This recipe is more method than anything. You will learn the technique for cooking shark fillets in the pan. Once you know how, you can improvise flavorings to get creative!
This time, we used a homemade blend of Cajun spices, enriched with Aleppo chili flakes, but you can use any combination that works for you.
Pan-fried
shark fillets 2 shark fillets 1 lemon, sliced 4 tablespoons Cajun spices 2 tablespoons
olive oil 3 tablespoons butter 2 garlic cloves, peeled and coarsely chopped 1/4 cup spiced rum Juice and zest of 1 lime Salt Serve
2
– 3 generously
Note: This recipe is for 2 steaks, But we only show one in the pan here to illustrate.
Prepare the shark
fillets
Rinse the shark with cold water and dry it with paper towels. (Always rinse your fresh fish and dry it.)
Top the shark with lemon slices.
Put them in
a bag and stick them in the fridge for at least 30 minutes.
This will help neutralize any gaminess in the shark fillet (depending on the age of the shark when it was caught).
How to cook shark fillets
Take the shark out of the fridge
.
Mix them on a board and sprinkle each steak evenly with about a tablespoon of Cajun spices on one side. Give each side a good massage to help the spice stick.
Set aside for a second while you preheat your pan.
Put the olive oil and 2 tablespoons of butter in a large nonstick skillet and place on the stove over medium-high heat.
Add the chopped garlic.
Place the fish in the pan, with the spice side facing down.
Sprinkle each bare side with about a tablespoon of Cajun spices.
Cook over medium-high heat for about 10-12 minutes, or until well browned at the bottom and cooked halfway.
How thick is your shark fillet? A quick note about the weather.
The time you need to cook the steak on each side will depend on how thick your fish is.
Just keep a good eye on it. And lower the heat so that your garlic does not burn.
After about 10-12 minutes, turn over the shark fillets.
Cook for another 10-12 minutes on that side, until the fish browns on the bottom and cooks in between.
If you don’t cook fish often, cut some notch in the middle and take a look inside.
If it’s opaque from start to finish, it’s done.
If it is still pink or translucent, it needs to be cooked longer.
When the fish is almost ready, add the spiced rum and the last tablespoon of butter to the pan.
Hit the file in two and squeeze both halves into the pan. Sprinkle with lime zest.
The spiced rum/butter/lemon juice will help deglaze the pan and turn all those juices and golden chunks into a gloriously spicy caramelized sauce.
Serve and enjoy!
Slide the fish over your plate along with any side dishes.
Drizzle with a little pan sauce.
Garnish with a few more slices of lemon and lime, if you want.
