Sauteed Thresher Shark

So most of you will probably look at this title and immediately think "Whattt?!" Well, this weekend, on one of our fishing trips, we caught a thresher shark. This was my dad and I's first thresher shark and we knew they were good to eat, so I figured, why not try it out. If you have access to fresh thresher shark at your local fish market, give it a try! It has a delicious flavor and is just as tender, if not more, as a fresh piece of swordfish. I served this shark with the Ginger-Lime Butter I told you about yesterday and the ginger flavor really highlighted the fish's natural flavor.

Recipe yields 6 servings

Ingredients
6 fresh thresher shark steaks
4 tbsp canola oil
Salt and pepper to season

Lay steaks on a flat surface. Lightly season steaks with salt and pepper on both sides.

Heat a skillet to high heat. Once heated, add 2 tbsp canola oil. (If your skillet is large enough to cook all 6 steaks at once, you can add all 4 tbsp of oil.)

Add steaks to the skillet and cook 3 minutes on one side, flip and cook 3 minutes on the other side or until fish is cooked through. (Note: Cooking times may vary depending on the thickness of each steak.)

Remove from heat and serve right away. Top with a compound butter or serve with your choice of sauce. Enjoy!