Shark Amandine

Course : Seafoods
Serves: 4
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1/2 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 fillets shark fillets
4 tablespoons sherry
1 teaspoon freshly ground pepper
1/2 pound bacon -- fried and crumbled
4 medium green onions -- chopped
6 slices lemon wedges

Preparation / 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. Sprinkle 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

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