On a recent trip to the Redondo Beach Fisherman’s Wharf, in sunny California, I went a little crazy. I had the sales guy/culinary seafood mastermind, steam up a half-dozen of fresh conch in a lemon, wine and butter sauce while I feasted on a half-dozen hama hamas. Afterward, I moseyed down the corridor to the fresh fish section and heard angels singing. It was a beautiful sight. Mounds of ice looking like diamonds adorned with colorful jewels of the sea. Ahhh… Need less to say, I bought about 10 lbs of assorted fish. All for under $40. In that collection was Thresher Shark. I had never heard of it, which is why I picked it up. According to the fish monger, Thresher is a meaty fish with a texture similar to sword fish and tuna, the steaks of the sea as I like to call them. Since Thresher Shark is found in tropical waters, I decided to put an island twist on the fish and came up with a recipe for a delicious curry stew. Click here for the recipe. I hope you enjoy it.