How do you cook mako and thresher shark?
Delicious Mako Shark Steaks Salsa: 1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise Drizzle extra-virgin olive oil 2 limes, juiced and lime halves reserved 1 small red onion, minced 1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves) 1/2 bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves) Couple pinches kosher salt Superfine sugar, optional Fish: 4 (8-ounce) center-cut mako shark fillets Drizzle extra-virgin olive oil 1 teaspoon kosher salt 20 grinds black pepper Salsa: Heat a grill pan or griddle over medium-high heat. Lightly rub the pineapple pieces with oil. Grill on all sides, about 2 minutes per side or until lightly caramelized with nice char marks. Remove from grill and set aside to cool slightly. Cut grilled pineapple into 1/2-inch dice and add to a medium bowl. Add all remaining salsa ingredients, including the lime halves. These will lend the additional lime oils in the rinds to the mixture, making a more ar
