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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. | 
