Shark comes about as close as you can get to meat in the seafood kingdom. Shark's moderate leanness and tightly packed muscle fibers give it a firmness akin to poultry or beef steak, which makes it great for grilling. In fact, just about everything you do for steak you can do for shark, which happens to come in steak form. Marinades and spice rubs work great, as does high-temperature searing, so feel free to sear shark steaks over a direct flame like you would steak or chicken.

Defrost frozen shark steaks by moving them to the refrigerator for 24 hours. Because they have such a short cooking time, shark steaks can't be cooked frozen; their exteriors overcook before the center fully thaws. For faster thawing, fully submerge airtight packages in cold water for about 2 hours, replacing the water every 30 minutes with colder liquid.

Marinate your shark steaks in the refrigerator for 1 to 2 hours if desired. Use an acidic ingredient such as citrus juice or soy sauce to penetrate the meat, but avoid wine, as it may overpower the flavor of the shark. Add some complementary seasoning to the marinade if you use soy sauce, such as minced garlic and ginger. Marinate in a plastic wrap-covered glass dish or sealable plastic bag, turning the shark steaks over halfway through.

Grease the grill with cooking oil and preheat it to medium-high heat.

Season your shark steaks to taste or by following a recipe if you didn't marinate it, or if you're adding complementary flavors. If you didn't marinate, brush on a light coating of cooking oil or melted butter and add some sea salt and freshly cracked black pepper.

Place the shark steaks directly over the hottest part of the grill. Cook them for about 5 minutes per side, turning them carefully with a spatula or tongs. They're done when they're evenly colored throughout and can be easily broken with pressure from a fork.