Yield: 4 servings
|\N \N||-Dorothy Cross TMPJ72B|
|½ cup||Slivered almonds|
|2 tablespoons||Chopped parsley|
|6 tablespoons||Melted butter|
|1 tablespoon||Grated lemon rind|
|2 tablespoons||Freshly squeezed lemon juice|
|4 \N||Shark fillets|
|\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