Mako Shark and Brussels Sprouts

I was given a nice steak from a 30 pound Mako shark caught by my father and brother on a fishing trip off Baja California. I decided to grill it and serve with roasted Brussels Sprouts.

Brussels sprouts are sadly one of the most maligned vegetables. Often, they are prepared simply by boiling or steaming and turn out soggy and flavorless.  Actually, this applies to may vegetables. However, prepared properly, Brussels sprouts are great and are one of my favorite vegetables.

First rinse the Brussels sprouts. To prepare them for roasting, cut the stem off of each sprout, remove outer leaves, and cut in half.

Discard stems and outer leaves. Place sprouts into a mixing bowl. Douse with olive oil, salt, and pepper to taste and mix. I'm generally in favor of restraint when it comes to seasoning, especially when it comes to salt, but don't be afraid of salt and pepper when it comes to Brussels sprouts.

Place on a baking sheet and roast in a 425 degree oven for 20 minutes.

Shark is a very meaty fish similar to sword fish and is perfect for the girll. I simply used olive oil, salt, pepper, and lemon. 

Coat with olive oil so the steak doesn't stick to the grill, apply salt and pepper on both sides to taste, and squeeze juice from half of the lemon onto the steak.

I also suggest applying additional olive oil directly to the grill as additional precaution again sticking. Place steak on grill over medium-low heat.

Flip in 8-10 minutes.

Remove from grill after another 8-10 minutes. Let he steak rest for a few minutes. By this time, the Brussels Sprouts were also ready.

Plate with lemon slices.

I usually favor more delicate and flaky fish, but I was very happy with the results.The shark had a clean flavor brightened by the lemon, yet a firm texture. The bitterness of the Brussels sprouts was a nice offset.