Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Grilled Jerk Shark with Pineapple Salsa

Cooking MethodGrilling


  • 10 scotch bonnet or habanero peppers, minced (or substitute milder chiles)
  • 2 tbs parsley, roughly chopped
  • 1/2 cup dried herbs such as, rosemary, basil, thyme, or oregano
  • 2 tbs coriander
  • 3 scallions, white and green parts, chopped
  • 2 tbs allspice
  • 2 tbs salt
  • 1/4 cup freshly cracked black pepper
  • juice of 2 limes
  • 1/2 cup cheap yellow mustard
  • 4 8-10 oz. shark steaks
  • 2 limes, quartered
  • 1/2 small pineapple, peeled, cored, cut into bite sized chunks
  • 1/2 red bell pepper, seeded and small dice
  • 1/2 green bell pepper, seeded and small dice
  • 1/2 cup cilantro, chopped
  • 1 tbs ginger, minced
  • 1 tbs cumin
  • 1 tbs curry powder
  • 1 tbs red pepper flakes
  • 1/4 cup fresh lime juice (about 2 limes)
  • salt and freshly cracked pepper, to taste


In a small bowl, combine habanero chiles, parsley, dried herbs, coriander, scallions, allspice, salt, pepper, lime juice and mustard and mix together well. Cover the shark steaks generously with the rub, place them on the grill over a medium fire, and cook for 4-5 minutes per side. To check for doneness, cut into one of the steaks and peek to see that it is opaque all the way through. Serve steaks with the lime wedges and a generous helping of Pineapple Salsa. Pineapple Salsa: In a small bowl, combine all the ingredients and mix well. This salsa will keep, covered and refrigerated, for 3 or 4 days. About 3 cups.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

4-Ingredient Chocolate Pudding Dump Cake

This 4-Ingredient Chocolate Pudding Dump Cake is, hands down, the easiest dump cake you will ever make. It requires three ingredients… Continue reading: "4-Ingredient Chocolate Pudding Dump Cake"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It