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A mako shark filet covered in rock salt in a Dutch oven ready to cook.

Mako Shark in Rock Salt Recipe

Omar Alvarez
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Cooking shark and 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 dish.
Preparation 20 minutes
Cook 20 minutes
Ready in 40 minutes
Servings 4 Servings
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodRoast

Ingredients

Mako Shark

  • 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

Equipment

  • 12 inch Dutch oven
  • pot

Directions

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.

To Serve

  • Remove all the salt from the mako shark steaks then serve on a large platter with the fingerling potatoes.