Mozambican Shark

I've been wanting to make this recipe ever since I found it last year. I used two Thresher Shark steaks from northern California. I must admit, I fudged with the recipe just a bit, but tried to keep most of the same flavors. First, I made a rub for the shark out of 1/2t. garlic powder and salt and 1/4t. of freshly ground black pepper and ginger powder. I kept the sauce mostly the same - replaced fresh ginger with powdered - and prepared it as the recipe calls for. I just wasn't in the mood for coriander tonight and, I must admit, am a bit hesitant about it, but can't judge. I rubbed the mixture into the shark and cooked as directed. I did turn the fish a little too soon, although a crust developed; it just stuck a tiny bit. Total, I cooked the fish for about 23 minutes over medium to med-high heat. I, too, found that the sauce broke. It was at about the perfect consistency after just a couple minutes. I think a shorter cooking time, would be better, although then it wouldn't get the brown color. I think that might be okay though for me. The fish was unbelievably tender, mostly moist, and flaky. Very good, but I would fiddle with the sauce some more I think. Four stars because I definitely think it's worth trying. I served brabant potatoes with it.

This was surprisingly good! I was very scared after reading the reviews, and while cooking it. Mayonaise and brandy? But, it turned out great! This made waaaay too much sauce, though, and I ended up throwing about half of it out. Also, I only used about 2 t. of salt (not the 3 T called for). It would have been WAY too salty if I used all it called for. Overall, this was a very good and unusual dish, with a nice combination of flavors. Thanks!

The shark had quite a good flavour, a little dominated by the Cinammon, but the sauce was really odd. I tasted it before adding it to the pan, and it was just wrong (I did follow the recipe) I ended up adding honey, so it worked, but it was the oddest tasting sauce I've probably ever had.

I was very excited about this recipe, but felt very let down - it was VERY salty, from teh fish spice, and the brandy flavour was extremely strong. I might try it again because I feel like it has potential, but I would definitely make changes. I didn't finish mine, and neither did my husband - just too strong. It is right about how long to cook the shark, though - shark's not as good rare.

This was our first experience with shark and this recipe was GREAT! I didn't have success with the sauce - maybe I had the temperature too high. At any rate, I would still use this again because the shark was awesome!