Almonds, green onions, sherry wine, and bacon are the flavoring factors for quick and easy broiled shark fillets. Swordfish or mahi-mahi may be substituted for the shark.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 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.
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.
