| 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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