Preparation / Directions:
Place the shark steaks in milk to cover to soak for one hour.
Meanwhile, light the coals in a covered charcoal grill.
Prepare the tarragon butter:
Allow one stick of unsalted butter to soften in a bowl out of the refrigerator until malleable but not melting or oily. With a fork or a small wooden spoon, thoroughly blend in two tablespoons minced fresh tarragon, salt and freshly ground black pepper to taste.
Soak the corn husks in water for 15 minutes.
Use 4 to 6 corn husks per piece of fish. Place 2 or 3 corn husks flat on a board in a cross shape. Put 1/2 tablespoon tarragon butter in the center of the cross, place one fish steak on top, and dot the top with another 1/2 tablespoon butter. Fold up the ends of the husks over the fish, place another 2 crossed husks on top and fold the ends under, forming a packet. Tear two 1/4 inch strips from an intact corn husk and use it to tie the packet. Repeat with the other 3 fish steaks.
Grill the packets over medium-hot coals, covered, 6 inches from the heat, for approximately 5 minutes per side. The husks will begin to char, which flavors the fish. To check doneness, peek inside one of the packets. With two forks, gently pry apart the flesh to see into the center of the fish steak. The fish should have just barely turned opaque through to the center, but should still be juicy and moist.
Corn on the cob is an obvious side dish. In my experience, the recipe is a little light on the amount of corn husks it will take.