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"I phoned
my dad to tell him I had stopped smoking. He called me a quitter."
--Steven Pearl. Listen, you cannot be held responsible for
other people’s reactions. So as long as what you’re doing
doesn’t hurt anybody (too much), you’re pretty much free to
do what you want. This is a smoker’s dish. Smokers can better
appreciate anything charred.
2 shark steaks
4 spoons of Cajun spice mix, essentially
cayenne, black pepper, and paprika
3/4 stick of butter for clarifying
salt
Clarify the
butter by simmering it in a small
pan until it stops crackling. Spoon off the
foam. Then strain out the crud by pouring
butter through cheesecloth or a paper towel
into a cup.
Cool the butter
slightly and reserve some for
cooking. Then dip in the shark steaks.
When the steaks are sufficiently coated in
butter, dust them generously in the Cajun
spices.
Meanwhile,
add the butter to an iron pan and
crank up the heat to high. When it is nice
and hot, sear the steaks for 3-4 minutes per
side until they are black and the meat is
done which depends on the thickness.
Serves 1 shark
and the little helpless fish
he’s going to chomp.
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