My first experience with mako shark was on my honeymoon in Bermuda.
I never figured out how they prepared it, but they served it with a shallot and
red wine sauce. It was out of this world.

Shark has an almost steak-like consistency and is not at all fishy.(if you
notice an "ammonia" type smell, it is no longer good) In fact, when we cook shark, we always treat it like we would a sirloin! I prefer mako over black-tip.

My favorite shark recipe is VERY simple:
********************************************************************************
GRILLED SHARK

Fire up your grill. As it is heating up, rub the shark steak with salt
and pepper and just a touch of cooking oil.(I use canola or peanut)

Grill on both sides until it is JUST cooked through. You can do the finger/poke
test like you would on steak. It should feel firm - almost push back at you. If
it feels mushy or stays indented, give it a minute or two more.

ENJOY!