The best shark meat is thresher shark. I call it the steak of the sea. Problem is that the species is threatened. The best cuts are fleece white. I have bought some shark meat that was not the same and off-color and it was still good yet not the exquisite flavor and texture as good fresh thresher and I do not know what species it was.
I keep a seasoned cast iron skillet on board for cooking
thick halibut filets or shark. When these meats are cooked just right the meat starts to flake apart and is never fried or overbaked. I put olive oil
(just enough to cover the inside of the pan), add an equal amount of canola oil
and a few pats of butter. I preheat my oven
to 375 deg. F or slightly more. On the stove top I heat the skillet slowly then raise the burner and sear all sides of the shark steak before putting the skillet into the oven
. It only takes 15-20 min.
For more flavor and presentation I like to prepare slices of portobella mushrooms, and wedges of tomato. Before searing the fish I sautee the leeks, thinly sliced, along with crushed garlic bits, then add the mushrooms and tomato after searing the fish.