Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.

Rum is the favorite liquor of the Caribbean, where Dave and Mary Jane travel all the time. We prefer dark rum, but any variety will work in this cooler, which is enough for a party. Note: This recipe requires advance preparation.