Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 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 shark fillets
- 4 Tablespoons sherry
- Freshly ground pepper
- 1/2 pound bacon, fried and crumbled
- 4 green onions, chopped
- Lemon wedges
Preparation:
Lightly brown the almonds in the butter and set aside.Mix parsley, butter, lemon rind, and juice. Rub both sides of the shark fillets with the sherry wine 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.
Swordfish or mahi-mahi may be substituted if shark is unavailable.
Yield: 4 servings
Recipe Source: San Francisco Encore Cookbook by Junior League of San Francisco
Reprinted with permission.
