Grilled Shark: History and Origin
Grilled shark is a highly valued traditional recipe in various coastal regions of Latin America, especially in countries with a rich fishing culture like Mexico, Venezuela, and Colombia. In each place, this preparation may have different names; for example, in Mexico it is commonly found as "tiburón al carbón" (charcoal-grilled shark), while in Venezuela it is usually referred to simply as "grilled fish." The use of shark in gastronomy not only reflects the importance of fishing in these cultures but also the creativity in utilizing different marine species. This recipe stands out for its simplicity and the perfect balance between acidic and salty flavors, a result of marinating the fish with fresh ingredients and then slowly grilling it over hot embers.
Over time, the recipe has been modernized and adapted to different tastes, but it retains the essence of grilling as the main technique. It is common at family celebrations and informal gatherings by the seashore, where the aroma of grilled fish awakens the appetite and brings together those who enjoy a simple yet delicious meal. Furthermore, the use of ingredients like orange juice and soy sauce provides a unique touch that enhances the flavor of the shark, making it an unforgettable dish in the region.
How to Prepare To-Die-For Grilled Shark
To prepare this exquisite Grilled Shark, first gather all the ingredients: soy sauce, shark fillets, ketchup, orange juice, lemon juice, fresh parsley, garlic cloves, and pepper. The combination of these ingredients will give the fish meat a unique and delicious flavor.
Combine soy sauce, orange juice, ketchup, chopped parsley, lemon juice, pepper, and chopped garlic to prepare a marinade full of flavor and freshness.
Add the shark fillets to this mixture, making sure they are well coated by the marinade.
Cover the container and let it marinate in the refrigerator for 2 hours so the fish absorbs all the flavors.
Remove the fish from the marinade, reserving the mixture to use during grilling.
Grill the fish over hot embers for 6 minutes on each side, or until the meat flakes easily when tested with a fork.
Frequently baste the shark with the reserved marinade to keep it juicy and enhance its flavor during cooking.
Enjoy this dish accompanied by your favorite sides and share an unforgettable moment with this traditional and flavorful recipe.
