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 freshly ground black pepper 1 tablespoon Liquid honey, or maple syrup
Rinse shark in cold water and pat dry.
In a large bowl combine lime juice and rind, garlic, ginger, vegetable oil, pepper and honey. 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 medium-hot coals on a barbecue, or broil in oven on a medium-high setting, brushing with reserved marinade, for 5 to 6 minutes per side.