I was fortunate to have a friend gift me some porbeagle and thresher shark steaks yesterday. I marinated the porbeagle in an Asiago cheese and herb dressing, and planned to grill it.
The thresher I prepped with an assortment of fresh herbs from the garden and some fresh garlic, and left it coated in the fridge overnight, and I planned to pan fry this.
Both were absolutely delicious and I served them with a few fresh sides.
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