Grilled Shark After Hartmut

Shark is very versatile, which means you can season it to many flavors. From teryjaki to pestooel, a little for everyone.

The only thing he can’t take is overcooking. It *must* be cooked a point, so juicy. Marinate the shark steaks in the marinade for 1 hour. Place on hot broiler, brush with remaining marinade.

“Forget the foil, it’s pipifax anyway, he tolerates, likes high temperature. As soon as clear juice beads come to the surface, down from the broiler, or you have shoe leather for sure.

Feed as desired.

Since the shark is very lean, bring to the table with a little separate lime/honey butter. You make this in detail like the marinade, just cream the butter (15g per unit) and season with the marinade ingredients, except the oil. Sounds more complicated than it is.

A mango salsa goes just as well with this.”

Tip: You can also use freeze-dried chives as an alternative to fresh.

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