Grilled Black Tip Shark With Fennel And Apple Salad

I was planning a fish and chips dinner a couple of nights ago. With a holiday hangover still  from my Tasmanian holiday, I was craving for something like the fish and chips I had while down there. So, off I went to the fish shop looking for some basa fillets (the recipe I have uses basa). “Sorry but we don’t have them today” was what the shop assistant told me. Then he recommended the black tip shark fillets instead. I have never cooked nor seen them before honestly. Apparently, they are better to use for fish and chips. I took his word for it and bought enough to serve my family of three. When I got home, I got curious and searched for black tip shark recipes. I was thinking there must be other interesting ways I could do with this exotic sounding fish steaks other than fish and chips. Don’t get me wrong. I love fish and chips, which was what I was thinking of cooking for dinner that night in the first place. But looking at those fresh shark steaks, there is no way I will just dredge these babies in flour then deep-fry. I wanted something with a bit more excitement as far as flavours are concerned.

I found this recipe online. Black tip shark marinated overnight with fresh chopped parsley, garlic, olive oil and thyme. Grilled then topped with a special herb and tabasco-flavoured butter. And to serve on the side, a beautiful crunchy fennel and apple salad.  I thought that’s far more interesting than fish and chips, don’t you think?

Grilled black tip shark with tabasco butter served on a bed of grilled tomatoes.

Fennel and apple salad.


(Serves 3)

  • 3 black tip shark steaks, about 200g each
  • 1 tomato
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons garlic
  • Small bunch chopped parsley
  • 1 tablespoon diced shallots
  • 1 teaspoon dried thyme
  • 1 cup olive oil
  • Tabasco sauce to taste
  • Salt and pepper to taste


1.   Marinate steaks in olive oil, garlic, shallots, parsley and thyme mixture for 2-24 hours.2.   Grill shark 4-6 minutes each side, or until done.3.   Slice tomato, dip into marinade and grill.

4.   Mix butter,salt, pepper and Tabasco. Instead of parsley as suggested in the recipe I found, I used the fennel fronds to mix in the butter.
5.   Plate shark loins on top of tomato slices and top with butter mixture.
Fennel and Apple Salad

To make salad: place fennel and apple in a large bowl. Mix together the rest of the ingredients. Add to salad. Gently toss to combine.

Top tip : If you have a mandolin slicer, use it to shave fennel and apple for really thin slices. Otherwise, use a sharp knife to slice thinly. Personally, I like the slices not too thin for more crunch and texture.Such a beautiful dish, I would absolutely recommend this. The fennel and apple salad was really aromatic with beautiful flavours and texture. Will be definitely making this combination again.

Recipe adapted from

This entry was published on July 4, 2012 at 11:35 pm. It’s filed under cooking, family bonding, food, recipes, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Grilled Black Tip Shark With Fennel And Apple Salad

  1. Love Shark, haven’t had it in a while

    Looks Great

    Happy 4th Raz


  2. Pingback: Western Main Course + Soup + Drink

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