| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Seafood | 4 | Servings | |
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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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