This marinade will work well with any light, white fish, either in the fillet or steak model. The combined natural flavor and texture of thresher shark seems to me to be particularly accepting of this marinade, so I would recommend you try that first. The amount of marinade here is for two to four good sized steaks. 1 c. watercress leaves 1 c. dry white wine (fume blanc is nice) 1/3 c. olive oil Juice of two lemons 3 tbsp. fresh grated ginger 2 tbsp. balsamic vinegar 2 tsp. fresh ground pepper

Chop up the onion finely; likewise the watercress (I do all this in a food processor, but it can be done the archaic way also). Add the rest of the ingredients and mix it all up well.

Pour marinade over fish in a pan whose size allows steaks to be well submerged in the mixture. Marinate for two to twenty four hours. Grill over hot coals 4 to 5 minutes per side.