Cooking fish completely covered in rock salt forms a crust that helps to keep in moisture. It also adds a nice, uniform salty flavor to the fish. Rock salt is a coarse-grained salt mined from the ground, unlike evaporated seawater. It is inexpensive to purchase and the best type of salt to use for this cooking technique.
This dish is perfect to cook in a Dutch oven. It is served alongside creamy fingerling potatoes, that have been mixed with fresh herbs and mushrooms. If you don’t have access to Mako shark, substitute a firm-fleshed white fish.
Mako shark may also be known as ‘shortfin mako shark’, ‘blue pointer’, or ‘bonito shark’ depending on where you live.
Mako Shark in Rock Salt Recipe
- 2 pounds shark steak
- 1 lemon juiced for soaking
- your favorite BBQ rub
- 4 pounds rock salt
Fingerling Potato Side
- 2 pounds fingerling potatoes
- 2 cups heavy cream
- 2 scallions chopped
- 6 mushrooms thinly sliced
- handful fresh cilantro chopped
- garlic powder to taste
- salt and pepper to taste
- 12 inch Dutch oven
Mako Shark in Rock Salt
- Soak shark in lemon juice. Apply rub and set aside.
- Preheat the Dutch oven to 350 degrees F (180 degrees C).
- Cover the bottom of the Dutch oven with rock salt. Place the shark on top and then cover the entire shark steak with additional rock salt. Bake to an internal temperature of 145 degrees F. This takes about 10 to 15 minutes.
Fingerling Potatoes with Scallions and Mushrooms
- Slice the potatoes and put them in the pot with the heavy cream to cover. Bring to a boil, then reduce to a simmer and cook until fork tender, about 10 minutes.
- Add scallions, mushrooms, and cilantro 10 minutes before serving then stir well. Season to taste with garlic powder, salt, and pepper.
- Remove all the salt from the mako shark steaks then serve on a large platter with the fingerling potatoes.
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