Shark Amandine
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
slivered |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 6 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 4 | each |
shark
fillets |
* |
| 4 | tablespoons |
sherry
|
|
| 1 | x |
black pepper
|
*
|
| ½ | pound |
bacon
fried and crumbled |
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
slivered |
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 9E+1 | ml |
butter
melted |
|
| 15 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 4 | each |
shark
fillets |
* |
| 6E+1 | ml |
sherry
|
|
| 1 | x |
black pepper
|
*
|
| 226.8 | g |
bacon
fried and crumbled |
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | wedges |
lemon
|
*
|
Directions
Lightly brown the almonds in the butter and set aside.
Mix together sherry, 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.
