Pan-seared shark steaks

2 shark steaks
1 lemon, cut into slices
4 Tablespoons Cajun spices
2 Tablespoons olive oil
3 Tablespoons butter
2 cloves garlic, peeled and chopped coarsely
1/4 cup spiced rum
Juice and zest of 1 lime
Salt

1. If frozen, defrost and rinse shark steaks under cold water.  Pat dry.
2. Place shark steaks in a ziploc bag, cover with lemons and refrigerate for 30 minutes.
3. Remove steaks from refrigerator, sprinkle with cajun seasoning on one side.
4. Heat olive oil and 2 T. butter in pan over medium-high heat.  Add garlic.  Set the fish on top in the pan, spice-side down.  Cook until well-browned and about half way through.  Sprinkle remaining cajun spices on top.  Flip shark and cook until well-browned and cooked through.
5. When fish is almost done, add spiced rum and remaining 1 T. butter.  Squeeze lime juice into pan and sprinkle fish with zest.
6. Cook a few minutes more until pan sauces carmelize.  Remove from heat and serve.