8 shark steaks, 1-inch thick
1/3 cup lime juice
1 teaspoon lime rind, grated
2 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 cup vegetable oil
1 teaspoon pepper, freshly ground
1 tablespoon liquid honey -or- maple syrup

Add shark, stirring to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, turning shark occasionally.

Drain shark, reserving marinade. Grill shark steaks 4-inches from flame until the flesh is opaque and flakes easily.

Cooking with medium heat, not high, is important in order to keep the fish tender.

Serving Size: 8