Shark Amandine



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Shark Amandine

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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


Ingredients:

-Dorothy Cross TMPJ72B
1/2 c Slivered almonds
2 tb Butter
2 tb Chopped parsley
6 tb Melted butter
1 tb Grated lemon rind
2 tb Freshly squeezed lemon juice
4 Shark fillets
4 tb Sherry
Freshly ground pepper
1/2 lb Bacon; fried and crumbled
4 Green onions; chopped
Lemon wedges

Serves:

4 Servings 		 
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