Masukkan potongan ikan dan lemon ke dalam kulkas; diamkan selama 30 menit. Panaskan minyak zaitun dan mentega di wajan dengan api sedang. Bumbui daging dengan garam, merica, dan aneka rempah. Masak setiap sisi steik selama 6 menit. Tuangkan 60 ml anggur putih atau kaldu ke dalam wajan, aduk rata untuk “membersihkan” sisa kerak bekas menumis bumbu dan menggoreng ikan. Jika ikan tidak habis dalam sekali santap, Anda boleh menyimpannya di kulkas sampai 4 hari.

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Set the shark pieces in the bag, then top them with a few lemon slices. Store the pieces, giving them plenty of time to absorb the lemon juice. The shark’s age when it is caught can affect how it tastes. Older sharks tend to have a gamey flavor. Lemons help neutralize the unpleasant flavor and prepare the meat for searing. Pour about 2 US tbsp (30 mL) of olive oil in the pan, then add 2 tablespoons (28.4 g) of butter. Allow the butter to melt. Continue heating the pan until the oil shimmers and slides easily around the pan.  Baking the shark in the oven is also possible. Preheat the oven to 400 °F (204 °C), then cook the shark between 10 to 12 minutes.  To fry the shark, coat it in flour, then cook it in vegetable oil or shortening. Lay the shark pieces out on a flat surface, then rub a spice mix over each side. A Cajun spice mix is an example of the flavors you can aim for. Add about 1 tablespoon (8.0 g) of the mix to each side of the meat. Also add 2 chopped up cloves of garlic. To make a Cajun spice mix at home, combine salt, pepper, garlic powder, paprika, cayenne pepper, oregano, thyme, and red pepper flakes. Fit the shark pieces into the pan and wait for them to turn white and then a little brown on the bottom. Turn the pieces over with a spatula. When they are done cooking, they will look white and flakey. Set them aside on a plate when they’re done.  Test the shark with a knife or fork. In particular, pay attention to the center of each piece. Make sure it is cooked all the way through. The cooking time may vary depending on your oven and the heat setting you chose. Pour about 1⁄4  c (59 mL) of either liquid into the pan. Stir the liquid in the pan to mix in any of the juice and meat left over from the shark. Continue cooking the liquid until it thickens into a nice sauce you can pour over the shark steaks.  Another option is to melt 1 tablespoon (14.2 g) of butter with 1  c (240 mL) of spiced rum and the juice from 1 lime.  If the shark hasn’t finished cooking yet, you can add the liquids while it is...