Shark Amandine

Shark has the dense, meaty texture of swordfish and the richness of tuna, which means it can stand up to bold treatments that would overwhelm a flakier fish. This “amandine” presentation (the French name for almond-topped) gives it the royal treatment: a sherry-butter baste, a shower of toasted almonds, crumbled bacon, and snipped green onions.

Rubbing the fillets with sherry before broiling is the first step you shouldn’t skip. The wine tenderizes the firm flesh slightly and lays down a base of aromatic flavour the butter can build on. Five minutes is all you need on each side, shark dries out fast because it’s so lean.

Browning the almonds in butter before the fish starts broiling is critical timing. The almonds develop that deep, nutty aroma at about the same speed the butter melts, too long and you’ve got bitter burnt nuts. Watch them like a hawk.

The bacon isn’t just a garnish, it’s essential. The smoky salt cuts through the rich butter-sherry sauce and makes the whole dish feel balanced instead of heavy.

Chef Tips

• Shark fillets should be bright pink to light grey with no ammonia smell, a sour whiff means the fish has turned.
• Pat the fillets completely dry before rubbing with sherry, wet fish steams under the broiler instead of browning.
• Broil on the rack closest to the heat for the final minute to colour the top if it looks pale.
• A squeeze of lemon at the plate brightens everything and cuts the butter.

Variations

• Swap shark for swordfish, mahi mahi, or thick halibut fillets, all work on the same method.
• Use Pernod or dry vermouth in place of sherry for a more anise-forward sauce.
• Add a handful of capers to the butter baste for a piquant Mediterranean twist.