Vada -

Since I could not see any text to your recent query, I will assume that any grilled shark recipe will do.

First, I must say that I MUCH prefer Mako shark over the usual Blacktip shark that I see in the stores.

Second, when buying the shark, look for pieces that are nearly all "white" as the darker areas can be a little strong.

Third, and MOST IMPORTANT - before the fishmonger wraps up your shark, ask to smell it. This is crucial - there should be NO odor of any kind. You especially want to watch for an "ammonia-like" smell. If the shark has any scent - do not buy it.GRILLING: Since shark is so wonderful on it's own, follow the KISS principle: Keep It Simple Stupid! (just kidding...nothing personal!)

Drizzle the shark with a little oil (I use canola or peanut because they can stand up to the high heat of the grill)
Rub in salt and pepper and a little marjoram to taste. (Because it is a fish, it does not require a long marinating time.)
Grill over hot coals until done. To test it for doneness, press a finger against the flesh as you would when testing a (beef)steak for doneness. When it "resists" slightly - it is done.

Like all other fish - be careful not to overcook as it can become rather dry. Remember - you can always throw it back on the grill for another minute or two if it is underdone.

Finally - I first had shark steaks while on my honeymoon in Bermuda. We stayed at Cambridge Beaches and they were served as part of the Monday Nite buffet. They served the steaks with a shallot red wine sauce on the side and it was simply OUT OF THIS WORLD!!

Enjoy!