[Joe Bob]

When living in Hermosa Beach I used to buy catches off the boats. Can't get it much fresher.

Thresher Shark was common in those days before it got popular and the water temps changed and they moved away. The sauce I used was a modification of a recipe that was used at Tony's on the Redondo Beach Pier.

Equal parts mayo and either Dijon or Gulden's mustard. Mix them together, add garlic, raw onion and the special ingredient, cinnamon.

While grilling the Thresher steaks, have a foil full of the sauce on the side of the grill cooking along with the meat. Don't worry if the sauce gets a bit smokey and gets some crunchies.....when the steaks are about 90% done.....ad them in with the sauce. The final, late marinade gives it a nice flavor. Or just use it as a dip.