I saw Thresher Shark steaks in the fish case at Raley’s: pure white, about half the size of swordfish steaks (and about half the price); about 1/4 pound each at an inch thick. I have grilled shark steaks in the past — probably in San Francisco — but don’t remember much about them except they weren’t memorably bad. And I don’t recall they had a name.
I wondered what a Thresher Shark might look like. From the size of the steak, not overly large, the way one thinks of a Jaws-variety shark.
I found a picture on the website of the Florida Museum of Natural History
Well, they look odd. But they taste gooood. I cribbed a Swordfish with Dill Vinaigrette recipe from the days of Siren Sea SA and adapted it to the EGG for Thresher Shark.
Thresher Shark with Lemon Dill Vinaigrette
Adapted for Big Green Egg from recipe By Anna, Nov 12, 2011
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons table salt
a pinch of granulated sugar
1/2 teaspoon dijon mustard
1 teaspoon chopped fresh dill
4 tablespoons extra-virgin olive oil
Freshly ground pepper — lots
Marinate your inch-thick, 4 ounce Thresher Shark steaks in some of the vinaigrette.
Grill the steaks at about 350 and set the timer for about 4 minutes per side until the temperature approaches 130°F. Transfer the steaks to a platter and poke several holes with a fork so that the vinaigrette can seep in. Drizzle the vinaigrette over the fish. Reserve some vinaigrette to dress you salad or vegetables.
I grilled tomatoes alongside the shark and C made Dijon Roasted Cauliflower. Perfect.