To make the sauce, in a mixing bowl, combine the lemon juice, brandy, mayonnaise, ginger, and garlic. Set aside.
To make the fish spice, combine the salt, coriander, and black pepper in a small mixing bowl. Set aside but keep within reach.
In a saute pan, add the olive oil. When the oil is hot, add the shark. Season each piece with the fish spice and continue to pan fry. Once each piece is crispy on one side, turn over and repeat seasoning procedure. Add the sauce to the pan and begin to reduce. Add the cinnamon and garlic. When the sauce is brown and thick and the shark is thoroughly cooked, remove the pan from the burner.
Place the shark onto each plate and spoon over the brown sauce. Garnish with chopped parsley and serve.
Recipe courtesy of Carl Staude