Shark Amandine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Dorothy Cross TMPJ72B,
1/2 cup: Slivered almonds,
2 tbsp: Butter,
2 tbsp: Chopped parsley,
6 tbsp: Melted butter,
1 tbsp: Grated lemon rind,
2 tbsp: Freshly squeezed lemon juice,
4: Shark fillets,
4 tbsp: Sherry,
Freshly ground pepper,
1/2 lbs: Bacon, fried and crumbled
4: Green onions, chopped
Lemon wedges,
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
Source from luhu.jp
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
Source from luhu.jp