" Maverick" Card Shark w/ James Coburned and Blackened Seasoning

This may be one of the easiest seafood dishes we've had in a while. In fact, the hardest part of this succulent dish is catching the shark!


  • 4-6 oz. shark filet
  • 1 stick melted butter
  • 1 tsp. each ground white pepper and ground black pepper
  • 2 tsp. each dried thyme and dried marjoram
  • 1 tbsp. each garlic powder, onion powder, kosher salt and cayenne
  • 4 tbsp. paprika
  • An ace up your sleeve

1. Combine and blend seasoning ingredients and set aside.

2. Melt butter in a saucepan over low heat.

3. Turn on the ventilator hood fan, open the windows and disconnect the smoke alarms. Heat a large, dry, cast iron skillet over high heat for 8-10 minutes until hotter than hell.

4. Brush both sides of the shark filets with melted butter and coat well with seasoning mix.

5. Lay the filets 2 at a time into the hot pan and cook for 1-1/2 to 2 minutes on each side.

Serves four

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