First, here's the recipe we used...sorta:

• 1 1/2 lbs. shark or firm fleshed fish
• 1/3 c. lime juice
• 2 tbsp. vegetable oil
• 3 cloves garlic
• 1 tbsp. parsley
• 1/4 c. beer
• 1/2 tsp. cumin
• Salt and pepper
• 2 tsp. Dijon mustard
• Salsa and Avocado to garnish

Combine all ingredients, except salsa and avocado. Pour over shark. Cover and marinate in refrigerator. Drain shark, reserving marinade. BBQ or boil 4-5 minutes, basting with marinade. Turn and cook another 4-5 minutes until flakey. Garnish with salsa and avocado. 4 servings. [From cooks.com]

I added some lime zest for an extra lime flavor. Also, we used gluten free beer (sorghum instead of barley). We substituted pico de gallo for salsa. Cooking times were a little longer, too; these directions for the sized portions we had did little more than sear the edges, leaving raw flesh in the middle.

We found the shark steaks at Sprouts. We had wanted to shark on our honeymoon, but the places we went where we saw it on the menu, they had run out (the closest I got was swordfish at one of the restaurants we visited). This past Wednesday, however, we saw that they had black tip shark in their meat counter for $3.99/lb. We jumped on it.

Here are some pictures of last night's dinner:

The final meal is plated with garnishes of avocado and pico de gallo (as mentioned) and sides of watermelon and cilantro-lime rice. It all made for a delicious supper, a date-night with the wife while watching Knight and Day (a quirky/funny movie).

As for the shark, it had a texture similar to that of pork. In fact, the flesh looked like pork as one cut into, too. The taste, to me (and I know it's clichè) was like chicken.