INGREDIENTS

• 2 lb. mako shark steaks
• Lemon juice; freshly squeezed
• 2 tspn. fresh parsley; minced
• 1/8 tspn. garlic salt
• Melted butter
• Salt & pepper; to taste

INSTRUCTIONS

While broiler is preheating, combine ¼ cup melted butter with 2 Tbs. lemon juice, garlic salt, and minced fresh parsley into a basting sauce. Place shark steaks on an oiled broiler pan and brush with melted butter; baste steaks and sprinkle with salt and pepper to taste. Place pan 3-4″ under broiler, and broil for 5-6 minutes, or until lightly-browned. Turn and baste other side, and broil for 5-6 additional minutes, or until fish flakes easily with a fork.

INGREDIENTS

• 1 medium pineapple; trimmed, cored, quartered lengthwise and cut again lengthwise
• Extra-virgin olive oil
• 2 limes; juiced & halved
• 1 small red onion; minced
• ½ cup fresh mint; finely chopped
• ½ cup fresh cilantro; finely chopped
• Kosher salt
• Superfine sugar; optional
• 4, 8-oz. mako shark fillets
• 1 tspn. kosher salt
• Black pepper

INSTRUCTIONS

Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple pieces with oil. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks. Remove from grill and set aside to cool slightly. Cut grilled pineapple into ½-inch dice and add to a medium bowl. Add lime juice and halves, red onion, mint, cilantro, salt, and optional sugar. Set aside until ready to use. While the grill is still hot, rub each shark steak with olive oil and season with salt and pepper. Place steaks on grill across the grill ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks. Gently turn fish so it does not fall apart. Once the flesh has become opaque and firm to the touch, it is cooked through. Remove to a platter and spoon salsa over fish. Serve immediately.