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