Baby Shark Fry: Pan-fried shark served with a tomato and onion sauce. From iChef.
Blackened Cajun Shark: Shark steaks dusted with cajun spice mix and pan-seared in butter; from Eat Dangerously Cookbook.
Broiled Spicy Shark: Shark fillets marinated in lemon juice, herbs, and chili sauce, then broiled. From iChef.
Exotic Fish Steaks with Marmalade Sauce: Shark steaks served with an orange and soy sauce; cooked on the stove-top or in a microwave. May use tuna or swordfish for variation.
Mako Shark with Anchovy and Caper Sauce: Broiled, marinated shark fillets served with a tomato, anchovy, and caper sauce.
Oven-Fried Shark: Baked shark filets coated with herbed bread crumbs.
Poached Shark Remoulade: Oven-poached shark filets. Includes instructions for making the remoulade sauce.
Shark Amandine: Pan sauteed shark served topped with almonds and bacon.
Shark Kabobs: Broiled shark and pineapple with an orange juice and soy marinade; from Arielle's Recipe Archives.
Shark Kebabs with Orange-Avocado Salsa: Shark marinated in spicy orange juice, broiled and served with salsa made with oranges, avocado, and jalapeno pepper.
Shark Marseillaise: Shark cooked in a tomato and wine sauce.
Shark Steaks au Poivre: Sauteed shark served with a Cognac and cream sauce.
Shark Steaks Honolulu-Style: Shark marinated in pineapple juice, garlic, and basil, then grilled.
Shark with Tomato-Fresh Ginger Sauce: Marinated shark stir-fried with mushrooms.