Citrus Marinated Shark Skewers

We caught some shark while deep sea fishing in Florida and it was one of the first dishes the boys asked me to prepare.  Obviously, I’ve never prepared shark before, so it was off to search a recipe out.  I decided on kabobs/skewers because I was very concerned about overcooking or undercooking the fillets if we tried to do them like a steak.  A great tip that certainly seemed to help was to soak the shark in milk or buttermilk the night before you cook it.  The reasons are somewhat unpleasant so I won’t discuss them.  But follow that tip for sure!


  • 1 pound fresh Mako shark steaks (about 3/4-inch thick)
  • 1/2 cup orange juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon lemon juice
  • 1 tbsp garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • dash Paprika
  • Grilling vegetables to taste (carrot, onion, squash, potato, peppers)


  1. Combine all the marinade ingredients together in a medium size glass bowl and stir to mix evenly.
  2. Place the Mako shark steaks in the marinade so that they are completely covered.
  3. Place the bowl of shark and marinade in the refrigerator and allow to marinate for 1 hour (turn once).
  4. Remove steaks from the marinade, and cut into 1 to 1 1/2 inch cubes
  5. Weave cubes onto bamboo or metal skewers, alternating shark cube with vegetables.
  6. Spray both sides of skewer with cooking oil, and place on a hot grill.
  7. Grill for 5 or 6 minutes and then turn. Grill for an additional 5 or 6 minutes or until shark chunks are flaky.

Remember to soak the shark fillets or steaks in milk or buttermilk overnight before using!!


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