Name: Grilled Shark and Bake
Yield: Serves 4
Cuisine: Trinidad & Tobago
Ingredients: ¼ cup fresh flat-leaf parsley leaves; 2 tablespoons fresh mint leaves; 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme; ½ Scotch bonnet chile, seeded and deveined, or ¼ cup chopped green bell pepper; 2½ cups unbleached (all-purpose) flour, plus more as needed; 2 teaspoons baking powder; 1 medium-size rib celery, coarsely chopped; 2 cloves garlic, coarsely chopped; ¼ cup fresh cilantro leaves; 1¼ teaspoons salt; Matouk’s, Busha Browne’s, or other Caribbean hot sauce, for serving; 1 tablespoon sugar; 1 tablespoon active dry yeast; ½ teaspoon freshly ground black pepper; 2 teaspoons salt, or more to taste; 1 bunch chives, or ½ bunch scallions, trimmed; 2 shallots, or ½ small onion, coarsely chopped; Salt and freshly ground black pepper; 2 to 3 tablespoons vegetable oil, for brushing; ¼ cup fresh lime juice, or more to taste; 4 shark steaks, such as mako (each 6 to 8 ounces and about ¾ inch thick); Garlic Sauce

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

One of the most popular dishes in Trinidad is shark and bake, a shark steak marinated in “seasoning” (a tangy tincture of chiles and West Indian herbs), then deep-fried and served on a puffy pillow of fried bread, called a bake. The combination is so flavorful Trinidadians eat it for breakfast, lunch, dinner, and between-meal snacks.

Much as I enjoyed the traditional dish, I couldn’t help thinking it would also be tasty—and healthier—if the ingredients were grilled. After all, the f