Shark amandine

Yield: 4 servings

Measure Ingredient
\N \N -Dorothy Cross TMPJ72B
½ cup Slivered almonds
2 tablespoons Butter
2 tablespoons Chopped parsley
6 tablespoons Melted butter
1 tablespoon Grated lemon rind
2 tablespoons Freshly squeezed lemon juice
4 \N Shark fillets
4 tablespoons Sherry
\N \N Freshly ground pepper
½ pounds Bacon; fried and crumbled
4 \N Green onions; chopped
\N \N Lemon wedges

Lightly brown the almonds in the butter and set aside.

parsley, butter, lemon rind, and juice. Rub both sides of the fillets with the sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter.

Sprinke with the almonds, bacon, and green onions. Garnish with lemon wedges. COMMENTS: Swordfish or mahi-mahi may be substituted if shark is unavailable. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C

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